Food / 07.10.2020

Vegan teriyaki noodles with Tenderstem broccoli

By Niamh Leonard-Bedwell
Make the most of your fridge and pantry ingredients with this simple noodle dish
Image: Tenderstem

Looking for a quick and easy midweek meal? Whip up these easy vegan noodles, which are packed with nutritious vegetables. The carrots and mixed peppers are sources of beta-carotene, which our bodies convert into vitamin A to support healthy vision. Plus, the courgettes provide vitamin C, which is important for our immunity. The easy homemade teriyaki sauce combines ginger, garlic and chilli for a deliciously punchy flavour. We’re also adding some Tenderstem broccoli to the top of our vegan noodles for an added boost of fibre, potassium and folate. Enjoy!

Serves 4

For the teriyaki sauce
3 tbsp soy sauce
2 tbsp maple syrup
1 tbsp sesame seeds
2cm fresh ginger, peeled and diced
2 cloves fresh garlic, peeled and finely diced
¼ tsp chilli powder
3 tbsp water
1 tbsp cornflour

For the noodles
3 tbsp cornflour
200g tofu, cut into cubes
2 tbsp vegetable oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 red pepper, cut into slices
1 yellow pepper, cut into slices
1 courgette, chopped
2 carrots, cut into thin batons
2 portions of stir fry noodles
250g Tenderstem® broccoli
Chilli flakes
Salt and pepper to taste

1 In a small bowl, combine all the ingredients for the teriyaki sauce. Add in the cornflour last and use a whisk to mix it into the sauce. Set aside.

2 Put 3 tbsp cornflour in a small bowl, then dip the cubes of tofu in one by one to coat. Heat a large frying pan on medium/high and add 1 tbsp vegetable oil. Once the oil is hot, fry the tofu cubes until golden brown and cooked, then remove from the pan and set aside.

3 Using the same pan on a medium heat, add another tablespoon of vegetable oil and fry the onion and garlic for 5 minutes. Once starting to soften, add your veggies to the pan gradually: starting with the peppers, followed by the courgette, then the carrot. Meanwhile, cook the noodles according to pack instructions.

4 Steam the Tenderstem broccoli for 3-4 minutes until it’s cooked, but still slightly crunchy. Take it off the heat, season with salt and pepper and set to one side.

5 Once the noodles have cooked, add them to the pan of vegetables and mix everything together well. Adding the cubes of tofu, continue to mix everything in the pan, pouring in the teriyaki sauce.

6 Stir everything together over the heat for a further 1-2 minutes. Once the teriyaki sauce has coated the noodles, tofu and veg and is fully heated through, split between four bowls. Top each bowl with a sprinkle of chilli flakes and a few pieces of Tenderstem broccoli to serve. 

For more recipes using Tenderstem broccoli, visit

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Vegan teriyaki noodles with Tenderstem broccoli
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