Vegan Gluten-Free Teriyaki Noodles & Vegetables Stir Fry

Eggless, Gluten-Free, Lunch & Dinner, Nut-Free, Sugar-Free, Vegan



Hello everyone and happy hump day! Today I’m sharing a recipe that I love because 1. it tastes great and 2. you can get all of the ingredients you need from most supermarkets and 3. it’s really convenient to make! You basically let the noodles cook while you cook the vegetables and then you just mix everything together! This recipe makes around 3 to 4 servings, which is funny because usually my recipes make 1 to 2 servings. But that’s perfect because this is great vegan lunch idea as you can pack the leftovers to take to work or on the go!

This vegan teriyaki stir-fry is also very versatile! You can substitute your favourite vegetables or leave out the smoke tofu. It’s also a great dish to make when you have leftover vegetables in the fridge that you want to use up as you can just throw them into this stir-fry! I’m also making it gluten-free by using gluten-free spaghetti (there are so many kinds available). I’m using some made with brown rice and some with a mixture of cornmeal and chickpea flour. I’m also using a gluten-free tamari instead of regular soy sauce, which tastes the same, but is gluten-free. You can of course use regular soy sauce and even regular spaghetti (or any other kind of noodles really) if you include gluten in your diet. To sweeten the sauce I’m using agave syrup but you can also use maple syrup and if you don’t have a vegan diet you can also use honey.


Vegan Gluten-Free Teriyaki Noodles & Vegetables Stir Fry
Serves 3
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  1. Vegetable oil (or sesame oil)
  2. 1 capsicum chopped
  3. 2 cups broccoli florets
  4. 1 cup small mushrooms stems removed and quartered
  5. 1 medium carrot cut into matchsticks
  6. 1 handful gluten-free spaghetti (or other noodles)
  7. 200g smoke tofu (optional)
  8. 2 tbsp gluten-free tamari (or soy sauce)
  9. 4 tbsp agave (or maple syrup)
  10. Freshly cracked black pepper
  11. Garnish: sesame seeds and spring onions (optional garnish but recommended)
  1. First put a large pot of water on to boil. When it boils, add in the noodles. Once the noodles are cooked and are soft but still have some bite, strain them in a colander or strainer and rinse under a running tap with some cold water, then mix in a little vegetable oil so they don't stick together.
  2. Meanwhile in a big hot non-stick pan on medium-high heat, add vegetable oil and sauté broccoli and carrots until broccoli is slightly cooked and soft.
  3. Add in capsicum and sauté for a few minutes until capsicum is cooked but still crunchy.
  4. Add in mushrooms and tofu and sauté until mushrooms are cooked.
  5. Add in agave and let the vegetables and tofu get caramelised.
  6. When there is still some agave left in the pan, add in the tamari and let everything soak up the sauce for a few minutes.
  7. Add in the cooked noodles to soak up the remaining sauce until most of the sauce has disappeared.
  8. Season with some pepper (no salt is required) and garnish with some spring onions and sesame seeds.
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Hi and welcome to my food blog! I'm Zhouer and I make healthy vegan recipes that are also all gluten-free and sugar-free! Check out my YouTube channel for recipe videos. I hope you like them and if you make anything, tag me on Instagram or Twitter @veganrecipescom as I would love to see your creation! :) Read more about me...

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