Description

This One-Pot Teriyaki Noodles recipe is a quick and flavorful meal combining shredded cabbage, carrots, and tender spaghetti noodles simmered in a sweet and savory teriyaki-inspired sauce. It’s a simple, comforting dish perfect for a busy weeknight or casual dinner, featuring a balance of tender vegetables and a rich soy and brown sugar glaze, topped with nutty sesame seeds for added texture.

Ingredients

Scale

Vegetables

½ green cabbage, shredded
2 carrots, shredded

Sauce & Seasonings

1 teaspoon olive oil
⅔ cup soy sauce
½ cup brown sugar
½ teaspoon ground mustard
1 teaspoon ground ginger
½ teaspoon garlic powder
1 tablespoon sesame seeds (plus extra for garnish)

Pasta & Liquids

16 oz spaghetti (1 pound box)
3 ½ cups water

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Instructions

Sauté Vegetables: Heat a large pot over medium-high heat. Once hot, add the olive oil, shredded cabbage, and shredded carrots. Sauté for about 5 minutes until the vegetables begin to soften and become tender.
Add Sauce and Pasta: Add the soy sauce, brown sugar, ground mustard, ground ginger, and garlic powder to the pot. Stir well to combine. Add the spaghetti noodles to the pot, breaking them in half for easier cooking if desired. Then pour in 3 ½ cups of water.
Cook Noodles: Cook uncovered for 15-18 minutes. As the noodles begin to soften and become bendable, stir the pot every few minutes to prevent sticking, increasing stirring frequency towards the end of cooking to ensure even cooking and no sticking on the bottom.
Finish and Serve: Once the noodles are cooked through and tender, remove the pot from heat. Toss the sesame seeds into the noodles and mix well. Serve immediately, garnished with additional sesame seeds and optionally chopped green onions for extra flavor and color.

Notes

Breaking the spaghetti in half helps it fit better in the pot and cook evenly.
Stirring frequently towards the end of cooking prevents noodles from sticking and burning.
Feel free to add green onions or toasted sesame oil for extra flavor when serving.
This dish works well as a vegetarian meal; to make it vegan, ensure the soy sauce used is vegan-friendly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated with a splash of water to loosen the sauce.