Teriyaki Mushroom Noodles with Sticky Tempeh (GF, V)

If you’re craving something cozy, savory, and just a little spicy, these Teriyaki Mushroom Noodles with Sticky Tempeh hit all the right notes. They’re gluten-free, fully vegan, and packed with umami thanks to tender mushrooms, chewy udon noodles, and caramelized maple–tamari tempeh.

This is the kind of weeknight dinner that feels indulgent but comes together fast—perfect for when you want big flavor without a big cleanup.

Why You’ll Love This Recipe

• Plant-based & gluten-free without sacrificing texture
• Bold, balanced flavors: spicy harissa, savory tamari, and sweet maple
• Meal-prep friendly and great for leftovers
• Easily customizable with whatever veggies you have on hand

Ingredients

For the noodles

• 8 oz gluten-free udon noodles
• 1 tbsp harissa
• 1-inch piece fresh ginger, grated
• 2 tsp rice wine vinegar
• 1 tbsp tamari

For the veggie mix

• 1 tbsp oil
• 10 oz cremini mushrooms, sliced
• ½ cup red cabbage, shredded
• 1 medium carrot, peeled into ribbons
• 3 oz edamame

For the sticky tempeh

• 1 tbsp sesame oil
• 6 oz tempeh, sliced
• 1-inch piece fresh ginger, grated
• 2 garlic cloves, crushed
• 1 tbsp tamari
• 1 tbsp maple syrup

Optional toppings

• Cashews
• Sesame seeds
• Sliced spring onions

How to Make Teriyaki Mushroom Noodles

1. Prep everything first

Slice the mushrooms, shred the cabbage, and peel the carrot into ribbons. In a small bowl, mix the harissa, grated ginger, rice wine vinegar, and tamari for the noodle sauce. Grate the ginger and crush the garlic for the tempeh and set aside.

2. Cook the noodles

Bring a pot of water to a boil and cook the gluten-free udon according to the package instructions. Drain and set aside.

3. Stir-fry the veggies

Heat the oil in a wok or large pan over medium-high heat. Add the mushrooms, cabbage, carrot, and edamame. Stir-fry for 4–5 minutes, until tender but still vibrant.

4. Sauce the noodles

Add the cooked noodles directly to the veggie pan. Pour over the harissa mixture and toss everything together until the noodles are evenly coated and glossy.

5. Make the sticky tempeh

In a separate pan, heat the sesame oil over medium heat. Add the ginger and garlic and cook for about 30 seconds until fragrant. Add the tempeh and cook 2–3 minutes per side until golden.

Drizzle in the tamari and maple syrup, tossing until the tempeh becomes sticky and caramelized.

6. Assemble & serve

Pile the noodles into bowls, top with sticky tempeh, and finish with cashews, sesame seeds, and spring onions if you like.

Tips & Variations

• Extra crispy tempeh: Steam the tempeh for 5 minutes before frying to remove bitterness.
• No tempeh? Tofu or crispy chickpeas work great here.
• Heat level: Add chili oil or extra harissa if you like it spicy.
• Veg swap: Broccoli, snap peas, or bell peppers slide right in.