Udon Noodles with Teriyaki and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory Asian noodle bowl with udon, teriyaki sauce, and a medley of fresh vegetables like broccoli and bell peppers. This japanese-inspired pasta (gluten-free, vegetarian) ready in about 45 minutes pairs udon noodles, teriyaki sauce, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Japanese cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 400g udon noodles and cook for 8-10 minutes, or until al dente. Drain thoroughly and set aside. Tip: Add 1 tbsp oil to the boiling water to prevent noodles from sticking.
  2. Step 2: Heat 1 tbsp soy sauce in a wok or large skillet over medium-high heat until fragrant. Add 1 cup broccoli, 1 cup carrots (julienned into 1/4-inch strips), and 1 cup bell peppers (sliced into 1/2-inch rings). Stir-fry for 3-4 minutes, until vegetables are bright green and tender-crisp. Tip: Avoid overcrowding the pan—cook in batches if needed.
  3. Step 3: Pour in 1/2 cup teriyaki sauce and stir to coat the vegetables. Simmer for 2-3 minutes, until the sauce thickens enough to coat the back of a spoon.
  4. Step 4: Add the cooked udon noodles to the wok. Toss vigorously for 2-3 minutes, ensuring the noodles are evenly coated in the sauce.
  5. Step 5: Garnish with 2 scallions (chopped finely) and serve immediately. Tip: For extra flavor, sprinkle a pinch of sesame seeds or chopped cilantro before serving.

Frequently asked questions

How long does Udon Noodles with Teriyaki and Vegetables take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Udon Noodles with Teriyaki and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep udon noodles from drying out.

Can I substitute ingredients in Udon Noodles with Teriyaki and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Udon Noodles with Teriyaki and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Udon Noodles with Teriyaki and Vegetables gluten-free?

Yes — this recipe is tagged gluten-free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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