Description
This One-Pot Teriyaki Noodles recipe is a quick and easy meal that combines tender noodles with a flavorful teriyaki sauce and sautéed vegetables. Perfect for busy weeknights, it features shredded green cabbage and carrots cooked in a savory mixture of soy sauce, brown sugar, and spices, all prepared in one pot for minimal cleanup.
Ingredients
Scale
Vegetables
- 1/2 green cabbage, shredded
- 2 carrots, shredded
- 1 teaspoon olive oil
Teriyaki Sauce
- 2/3 cup soy sauce
- 1/2 cup brown sugar
- 1/2 teaspoon ground mustard
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
Main
- 16 oz spaghetti (1 pound box)
- 3 1/2 cups water (plus extra 1/2 cup if needed)
- 1 tablespoon sesame seeds (plus extra for garnish, optional)
Instructions
- Sauté Vegetables: Heat a large pot over medium-high heat. Add olive oil, shredded cabbage, and carrots. Sauté for about 5 minutes, or until the vegetables are tender and slightly softened.
- Add Sauce Ingredients: Stir in the soy sauce, brown sugar, ground mustard, ground ginger, and garlic powder. Mix well to combine all flavors thoroughly.
- Cook Noodles: Add the spaghetti and 3 1/2 cups of water to the pot. Bring the mixture to a boil, then reduce the heat to medium. Cook uncovered for 15-18 minutes, stirring occasionally to prevent sticking. Add an extra 1/2 cup of water if the noodles seem dry or the sauce needs thinning. Continue cooking until the noodles are tender and the sauce has thickened to your liking.
- Finish and Serve: Remove the pot from heat and toss in the sesame seeds. Serve the noodles immediately, garnished with additional sesame seeds and optionally chopped green onions for extra flavor and texture.
Notes
- Stir noodles frequently during cooking to prevent sticking.
- Adjust water quantity as needed based on pasta absorption and sauce thickness preference.
- For a protein boost, add cooked chicken, tofu, or shrimp.
- Garnish with chopped green onions or cilantro for extra freshness.
- Use gluten-free soy sauce and pasta for a gluten-free version.
