This meatless pineapple teriyaki yakisoba noodles recipe is a delicious vegetarian meal that is easy to make and uses minimal ingredients too. A sweet and sour noodles dish packed with flavor and ready in minutes, what else can be better?
If you've ever eaten at a Chinese buffet and had the option of watching someone cook foods on a hot griddle after hand-selecting the ingredients, then you know how sometimes you just HAVE to recreate those awesome flavors at home.
About a decade ago (WOW I feel old just saying that)... I was at an all-you-can-eat Chinese buffet that has long since closed its doors. I grabbed random sauces, sliced produce, and meats and ended up with an almost perfect yakisoba stir fry in minutes while watching the guy do his thing with two large spatulas.
After trying it, I had to go back for more, but this time I modified it and removed the meat. That one was a winner. And ever since that day, I have been enjoying my homemade recreation of that dish. Today, I'm sharing it with all of you too.
🥘 Ingredients
- Bell pepper
- Yakisoba noodles
- Teriyaki sauce
- Soy sauce
- Minced garlic
- Red onion
- Pineapple chunks
🍽 Equipment Needed
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- Bowls
- Large skillet
- Whisk
- Measuring Cups
- Measuring Spoons
- Knife
Check out how to make pineapple teriyaki yakisoba noodles with these simple step-by-step instructions:
Combine the teriyaki sauce, soy sauce, garlic, and pineapple juice in a small bowl and set it aside.
In a large pan over medium high heat, cook the olive oil until simmering.
Add in the sliced green bell peppers and onion. Cook until softened, about 5-10 minutes depending on preference.
Add the pineapple chunks.
Stir in the sauce mixture you made.
Cook another minute to heat through.
Stir in the yakisoba noodles and cook for 3-5 minutes until dish is warmed and coated in sauce.
Serve while warmed.
🍴 Recipe Tips
What's really great about this recipe is that you can easily modify it to your own taste buds.
Want chicken, pork, or beef? Go for it! Since the noodles are already technically cooked, all you need to do is warm everything together. This means you can have dinner ready as soon as you want and can control the crunch of the onions and bell pepper too.
I like to use canned chunked pineapple because it saves me time and effort and already comes with juice, but if you wanted to you can use fresh pineapple instead. But, you'll still need some pineapple juice too.
💭 FAQs
These leftovers taste good for up to 2-3 days if stored in an airtight container in the fridge. Simply warm again before eating.
🔪 Instructions
More great pasta recipes to try
- Mac and Cheese Tuna Casserole
- Lemon Garlic Butter Pasta
- Cheddar Bacon Ranch Pasta Salad
- Spicy Peanut Butter Ramen
- Creamy Roasted Garlic and Tomato Pasta
- Southern Baked Spaghetti
- Cheesy Tuna Noodle Casserole
📖 Recipe
Pineapple Teriyaki Yakisoba Noodles
Equipment
- Bowls
- Large skillet
- Knife
Ingredients
- 1 cup pineapple chunks ($0.50)
- 1 green bell pepper, whole, sliced thin ($0.72)
- ½ red onion, quartered and sliced thin ($0.99)
- ½ cup teriyaki sauce ($0.75)
- 2 teaspoons minced garlic ($0.08)
- 3 tablespoon olive oil ($0.36)
- 1 tablespoon soy sauce ($0.25)
- ¼ cup pineapple juice ($0.20)
- 2 lbs yakisoba noodles ($3.69)
Instructions
- In a small bowl combine teriyaki sauce, soy sauce, garlic, and pineapple juice, set aside.
- In a large pan over medium high heat, cook the olive oil until simmering.
- Add the green bell pepper and red onion to the pan. Cook and stir for 5-10 minutes until both are softened to your preference.
- Add in the liquid sauce mixture and the pineapple chunks. Cook another minute to warm through.
- Stir in the yakisoba noodles and cook for about 3-5 minutes until warmed and coated in sauce.
- Serve warm.
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