This is a one-pot masterpiece, Teriyaki Noodles Recipe with Vegetables. This easy vegetarian meal is made with vegetables, noodles, and a simple homemade sauce all made in one pot! Perfect as a meatless main dish or the perfect accompaniment to teriyaki chicken. Ready in 25 minutes, your family will fall in love!
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How to make Teriyaki Noodles
Ingredients
Ready to make an easy one-pot meatless meal for you family? Great let’s do this.
This recipe for Teriyaki Noodles is made all in one pot: the noodles, veggies, and sauce.
Two healthy veggies are first sautéed together and then ingredients for the sauce and noodles join. The pot simmers away resulting in a delicious meal.
These noodles can hold their own as a main dish, and perhaps accompanied by Egg Drop Soup (coming soon) or a Simple Spinach Salad.
Or they can be the side to Teriyaki Chicken or Baked General Tso Chicken perhaps. They really can do it all!
Supplies:
Luckily this only requires one pot *happy dance* you will also need a few other regular kitchen tools.
- Knifes & Cutting Board
- Box Grater – or handheld grater for the carrots
- Large pot/Dutch Oven – I swear by My Dutch Oven
, it is my kitchen work horse, I you don’t have one yet I would highly recommend
- Spoon/Tongs
- Glass Measuring Cup & Measuring Spoons
, it is my kitchen work horse, I you don’t have one yet I would highly recommend Ingredients
I swear this list looks longer than it should, probably because it has a few everyday spices and water included!
- Green Cabbage – you will only need half for this recipe, one Napa cabbage could also be used
- Carrots – these will be shredded
- Oil – any neutral variety works here like olive, canola, or vegetable oil
- Soy Sauce – use low-sodium if you are sensitive to salt
- Brown Sugar
- Ground Mustard
- Ground Ginger
- Garlic Powder
- Spaghetti – a 1 pound box
- Water – in the instructions you will see that you might need to add a little extra water towards the end, I found during testing different brands of pasta take a little bit different amount
- Sesame Seeds – for finishing the dish at the end
Instructions for Making One-Pot Teriyaki Noodles
Heat your large pot over medium-high heat. Once the pot is hot add the oil, shredded cabbage, and carrots. Sauté about 5 minutes until the vegetables start to become tender.
Now add the soy sauce, brown sugar, mustard, ginger, and garlic to the pot, mix in. Add the spaghetti to the pot, it is not necessary but you can break the spaghetti in half for ease! Add the 3 ½ cups of water.
You will cook uncovered 15-18 minutes. Once the spaghetti noodles start to become maluable/bendable start stirring the pot every few minutes and more often at the end of cooking (to make sure the noodles don’t stick to the bottom).
Note that different brands of pasta require slightly different amount of water, so if you are getting towards the end of the cook time and your noodles aren’t cooked through but there isn’t enough water left add an additional ½ cup of water to the pot and continue to cook until the noodles are tender and the sauce has thickened.
Once the noodles are cooked through remove from the heat and toss the sesame seeds into the noodles. Serve immediately, garnish with more sesame seeds and if you like, green onions.
Questions, Tips, & Tricks
A good substitue for the green cabbage in one nappa cabbage shredded.
Can these teriyaki noodles be kept as leftovers and reheated?
Yes! While noodles don’t typically keep super well check out this little tip: To re-heat leftovers splash a little water on the noodles before microwaving to keep them from drying out. Just enough water to lightly coat everything.
Can I add chicken or another protein to these noodles?
Absolutely. I would recommend adding in precooked chicken towards the end of cooking (You could use leftover or rotisserie chicken).
If you like One-Pot Teriyaki Noodles you might like these recipes:
- 15 Minute Veggie Stir Fry
- Healthy Asian Chicken Lettuce Wraps
- Quick & Easy Pork Fried Rice
- 20 Minute Chicken Stir Fry
And remember this goes really well with my Egg Drop Soup!
One-Pot Teriyaki Noodles
This easy vegetarian meal is made with vegetables, noodles, and a simple homemade sauce all made in one pot! Perfect as a meatless main dish or the perfect accompaniment to teriyaki chicken. Quick & easy, your family will fall in love!
Ingredients
- ½ green cabbage, shredded
- 2 carrots, shredded
- 1 teaspoon olive oil
- ⅔ cup soy sauce
- ½ cup brown sugar
- ½ teaspoon ground mustard
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- 16oz spaghetti (1 pound box)
- 3 ½ cups water
- 1 tablespoon sesame seeds
Instructions
- Heat large pot over medium-high heat. Once hot add oil, shredded cabbage, and carrots. Sauté about 5 minutes until the vegetables start to become tender.
- Add soy sauce, brown sugar, mustard, ginger, and garlic to the pot, mix in. Add spaghetti to the pot, it is not necessary but you can break the spaghetti in half for ease. Add 3 ½ cups of water.
- Cook uncovered 15-18 minutes*. Once the spaghetti noodles start to become maluable/bendable start stirring the pot every few minutes and more often at the end of cooking (to make sure the noodles don't stick to the bottom).
- Once the noodles are cooked through remove from the heat and toss the sesame seeds into the noodles. Serve immediately, garnish with more sesame seeds and if you like, green onions.
Notes
*Different brands of pasta require slightly different amount of water, so if you are getting towards the end of the cook time and your noodles aren't cooked through but there isn't enough water left add an additional ½ cup of water to the pot and continue to cook until the noodles are tender and the sauce has thickened.
A good substitue for the green cabbage in one nappa cabbage shredded.
To re-heat leftovers splash a little water on the noodles before microwaving to keep them from drying out.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 220Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1590mgCarbohydrates: 44gFiber: 3gSugar: 18gProtein: 7g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
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Made for dinner tonight— ended up being just me and boy did they miss out! Not sure I want to share the leftovers:)
Made this – altered – and loved it.
I’m trying to bring more cabbage into my diet, so I added more of that.
Which meant that I needed some more water once the pasta entered the pot.
I also put in a TON of chicken. And I had 1/4 cup of oyster sauce that was about to expire so I threw that in.
My kid and her friend (teenage girls) ate SO MUCH (Like – three bowls each).
Love the additions they sound fantastic, this comment made me so happy that everyone enjoyed the meal!
This was SUPER salty! I threw out everything that was left over.
I would love to try this but I do not like mushy noodles. Wouldn’t they be overcooked with that amount of cooking time?
I have never had the noodles in this dish turn out soggy or mushy at all, because they aren’t being boiled in a large pot of water the noodles don’t become mushy even with the longer cooking time.
This looks amazing…except that I can not have all that salt/soy..{.just so you know.. low salt soy is just soy with and equal amount of water}…so could do 1/3 cup water (could use pasta water) and 1/3 cup soy instead. I know this is a one pot meal…but I would break and cook the spaghetti separately…and make the sauce separately ,,sauté the onions, garlic and add sauce ingredients and cook and add to the noodles….This would be great as a side….or add rotisserie chicken for a compleat meal..I like it a bit spicy….so would use a few red pepper flakes in the sauce…Looks yummy!!.
Try coconut aminos! I have used it in place of soy sauce for years.
Can you possibly make this with gluten free noodles and substitute tamari/gluten free soy sauce?
I have very little experience with gluten free noodles, so I am sorry to say I don’t know, I am not sure if they would get too mushy and end up ruining the dish. You could substitute for the sauce though if you wanted to try it.
I would make the noodles separately and add them rinsed and cooked and satay for a few moments if using gluten free noodles especially if it’s rice noodles. They must be rinsed because they are super starchy. Subbing the soy would be fine.
Very good recipe, liked by vegans and non-vegans. Had to add a bit more water as the noodles cooked, and will definitely make again. Thanks for sharing!
Could you do this with whole wheat noodles?
Yes you could try it, I would just keep on eye on it and the amount of liquid, you might need to add a little more for the whole wheat noodles, although this is just a guess since I haven’t tried to use them.
Making this right now. Has anyone tried freezing the leftovers?
Thank you
I have not tried to freeze the leftovers sorry! I think it is worth trying if you want to give it a try, I would just be careful reheating, be careful not to over heat or it might get mushy (at least that its what happens with other frozen pastas) if you try it i’d love to hear how it goes.
I will! We ate half for dinner freezing the rest for lunches….so good, kids loved it!
Delicious! I used whole wheat spaghetti and boiled it separately because I wasn’t sure my young kids would like the sauce. I probably could’ve added a whole head of cabbage because I love it so much. Will definitely be making again. So much better than takeout!
Delicious! Next time I’m going to add more cabbage and carrots, and probably some onions too! But I love tons of veggies in my noodles. Definitely recommend!
This was absolutely delicious! I did use broth for half the water, then ended up using another 2 cups of water. I wanted it soupy and I used pad Thai rice noodles. Hit the spot on a cold night. I used the full amount of brown sugar but would cut that in half or possible not use it at all. This is going in the make it again board!