Asian Night: Teriyaki Buckwheat Noodles with Veggies & Tofu

Sometimes you gotta use what’s in your fridge to make a dish materialize. When this happens, sometimes the recipes turn out good, including this Easy Buckwheat Noodle with Veggies & Tofu dish. The kids’ plates varied in ingredients: no green onions, no onions, no sauce, etc… but they ate it nonetheless. FYI: I do not use measuring spoons when cooking, so everything is a “guesstimation.” I’ll do better next time.

It just dawned on me that I need to put more effort into staging and photographing my food photos. There is a lot to learn but I’ll eventually get there. We’re aiming for progress, not perfection at this point.

Teriyaki Buckwheat Noodles with Veggies & Tofu

Author: ellaarkhipova


  • 10 oz Japanese Buckwheat Noodles
  • 1 package Firm tofu
  • 4 springs sliced scallions
  • crushed peanuts

For the Sauce

  • 1 tsp vegetable oil
  • 1 tsp sesame oil
  • 2 tbsp Teriyaki sauce
  • 1 tbsp sugar
  • 1/4 cup water
  • 1/4 tsp crushed red peppers or Sriracha Sauce (use more for kick)
  • 1 salt & pepper to taste (use light soy sauce in substitute for salt)

Sauteed Vegetables

  • 1 tbsp vegetable oil
  • 1 large onion cut length wise
  • 2 cloves garlic minced
  • 1 medium zucchini chopped
  • 2 cups Deluxe Stir-Fry Frozen Vegetables
  • 1 salt
  • 2 tsp sugar


  • Boil the Japanese Buckwheat Noodles according to package directions. Drain and set aside.
  • Cut the tofu in thin slices, pat dry with paper towel. Fry via stove top or coat with oil and place one layer in the air fryer until crisp on both sides. Flip halfway through.
  • Sauce & Cooked Noodles: Whisk/Shake all the ingredients in a separate bowl (or jar with a lid) and set aside. Add as much or as little sauce to the cooked noodles and mix. Add ingredients as needed for stronger taste.
  • Sauteed Vegetables: In high heat, saute the onion and garlic in a wok or a large pan for 1 minute. Add the chopped zucchini and saute for 2 minutes. Add the Deluxe Stir-Fry Vegetables and mix until the veggies are tender. Sprinkle salt on top followed by 1 tsp of sugar. Mix for 30 seconds and repeat the process of the salt and sugar. Mix and set aside. *Do not overcook the vegetables.
  • Plating: Sprinkle the noodles with crushed peanuts and scallions. Place vegetables in one side and fried tofu on the other. Serve and enjoy!


Ingredient Links & etc:
  • Japanese Buckwheat Noodles - If you search for an Oriental store in your area, a similar brand of noodles will be in stock at a fraction of the cost. Otherwise, you can use any vegan noodle available.
  • Great Value Deluxe Stir-Fry - Wal-Mart have these in stock. They are a wonderful inexpensive grab-and-go veggies perfect for stir-frying. 
  • Sauce: feel free to add or subtract ingredients or spices. I usually cook without measuring.
  • Vegetables: I added the Vegan Chick'n Strips to these, as seen in pictures. 

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