Description
A quick and flavorful one-pot teriyaki noodle recipe that combines sautéed vegetables with a savory homemade teriyaki sauce, perfect for an easy weeknight dinner. Tender spaghetti noodles are cooked directly in the sauce, making cleanup a breeze.
Ingredients
Scale
Vegetables
- 1/2 green cabbage, shredded
- 2 carrots, shredded
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
Noodles and Other
- 16 oz spaghetti (1 pound box)
- 3 1/2 cups water (plus extra 1/2 cup if needed)
- 1 teaspoon olive oil
- 1 tablespoon sesame seeds
Instructions
- Sauté Vegetables: Heat a large pot over medium-high heat. Add olive oil, shredded cabbage, and shredded carrots. Sauté for about 5 minutes until the vegetables are tender and slightly softened.
- Make Sauce: Stir in soy sauce, brown sugar, ground mustard, ground ginger, and garlic powder into the pot with the vegetables. Mix thoroughly so the sauce flavors are evenly combined.
- Cook Noodles: Add the spaghetti and 3 1/2 cups of water to the pot. Bring the mixture to a boil, then reduce heat to medium. Cook uncovered for 15 to 18 minutes, stirring occasionally to prevent sticking. If the noodles absorb too much liquid before they are tender, add an additional 1/2 cup of water. Continue cooking until noodles are tender and the sauce has thickened.
- Finish and Serve: Remove the pot from heat and toss the noodles with sesame seeds. Serve immediately. Optionally, garnish with extra sesame seeds and chopped green onions for added flavor and presentation.
Notes
- You can substitute spaghetti with other long pasta like linguine or fettuccine if preferred.
- Adjust the amount of brown sugar based on your desired sweetness.
- For a gluten-free version, use gluten-free soy sauce and gluten-free pasta.
- Leftovers can be refrigerated for up to 3 days and reheated on the stove or microwave.
- Add protein such as grilled chicken, tofu, or shrimp for a more complete meal.
