Setting the small pot on a burner, set the burner to high and add in six cups of water. Boil.
When the water in the pot is boiling, add in the ramen noodles. Follow the instructions on the ramen package for cooking time.
Once the ramen is cooked, remove the ramen noodles by scooping them out with a spaghetti fork. Place the ramen noodles in the strainer and rinse with cold water.
Add the broccoli and other vegetables to the boiling water in the pot. Let the vegetables cook for 1-2 minutes.
Remove the vegetables from the pot. Place them in the strainer and rinse with cold water.
Set the wok on a burner and place it on medium-high heat. Add in the cooking oil.
Once the wok is heated, add in the onion. Stir often. Cook until the onions have softened and the color has cleared.
The onion should be cooked before adding in the teriyaki sauce ingredients. If the onion is cooked, add in the soy sauce, water, rice vinegar, ginger, and garlic. Stir.
If the sauce is not sweet enough, add in the agave nectar. Let the teriyaki sauce cook for 1-3 minutes.
Add in the ramen noodles, broccoli, and cabbage to the teriyaki sauce and sauteed onions. Drizzle in some sesame oil for added flavor. Stir the contents and allow the ingredients to heat up.
Top your vegan Teriyaki Ramen Noodles with chopped green onion and sesame oils (toasted, if desired)--enjoy!