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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I made this the day I found it and it is wonderful. Had it for 1 more meals. This recipe wound easily feed 4-6 people. I plan to halt it next time and next time will be soon
Spaghetti noodles?! in an asian meal???
Yes Karen, or you can make your own noodles but it’s up to you
If I wanted to halve this recipe would all the ingredients including water be cut in half? It seems like there should be more than 1 3/4 water… just want to check before making as 16oz box of spaghetti is way more than my husband and I could eat.
To be honest I haven’t halved the recipe before but it still should work being only 1 3/4 cup water, keep an eye on it as it is cooking though and if it seems like it needs more water as it is cooking add more to the pot.
Personally, I think this turned out way too “gluey”! Next time I’ll just make the noodles separately, cook the rest & add it together…
I cooked mine based on your review, cooking the spaghetti separate and adding it together at the end. It came out perfect!
I had the same issue. Will try this as well next time because it tastes good but my noodles are all cut up in small pieces from stirring and it’s so gooey. My husband likes it but I would prefer a noodle dish… not a goop dish.
I’m curious if coleslaw mix could be subbed for the cabbage and shredded carrots, and if so how much?
I’ve made this secret times and used an entire bag of coleslaw mix. It wilts a lot.
My husband is allergic to ginger. Do you think it would taste OK without it?
I think so, maybe add just a little extra garlic powder to make up for leaving the ginger out.
I made mine with red lentil protein noodles and made it as the recipe said! Delicious. I cheated and used 1 cup of shredded carrots instead of 2 carrots. Also, I used an 8.8 oz box of noodles and started with 2 cups of water and ended up adding another cup or so as it boiled. Taste it as delicious !! Next time I will add the whole cabbage because I like the veggies. Also skipped the ground mustard because I didn’t have any!
This was a fantastic recipe! (I subbed diced celery for cabbage though.)It’s a keeper:-) Thanks for sharing 👍
Just made this tonight. I too cooked noodles before and added. Turned out.
I also added some stir fry beef to it. Next time I will try chicken.
Good flavor, easy to make
Thanks
I’m going to substitute spaghetti noodles with Chinese egg noodles.
Loved this recipe. At first I wasn’t sure a one pot would be good. My son loved it. The only thing I changed was adding red pepper flakes to give it heat.
This recipe is so easy and it’s got good flavor.
Love all these recipes!!