Description
A quick and simple one-pot teriyaki noodles recipe featuring sautéed cabbage and carrots in a savory homemade teriyaki sauce, perfect for a flavorful weeknight meal.
Ingredients
Scale
Vegetables
- ½ green cabbage, shredded
- 2 carrots, shredded
Sauce
- â…” cup soy sauce
- ½ cup brown sugar
- ½ teaspoon ground mustard
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
Pasta and Others
- 16 oz spaghetti (1 pound box)
- 3 ½ cups water
- 1 teaspoon olive oil
- 1 tablespoon sesame seeds
Instructions
- Sauté Veggies: Heat a large pot over medium-high heat. Once hot, add 1 teaspoon olive oil followed by the shredded cabbage and carrots. Sauté for about 5 minutes until the vegetables start to become tender.
- Add Sauce and Pasta: Stir in the soy sauce, brown sugar, ground mustard, ground ginger, and garlic powder to the pot. Mix well to combine. Add the spaghetti noodles to the pot; breaking them in half is optional for easier handling. Pour in 3 ½ cups of water.
- Cook Noodles: Cook the mixture uncovered for 15 to 18 minutes. When the spaghetti begins to soften and bend, start stirring every few minutes, increasing frequency towards the end to prevent sticking at the bottom of the pot.
- Finish and Serve: Once the noodles are fully cooked and the liquid has mostly absorbed, remove the pot from heat. Toss in 1 tablespoon of sesame seeds and mix well. Serve immediately, garnished with additional sesame seeds and optional green onions.
Notes
- Breaking the spaghetti noodles in half helps them fit better in the pot and cook evenly.
- Stirring frequently towards the end of cooking prevents noodles from sticking to the bottom.
- For extra flavor, garnish with chopped green onions or a drizzle of toasted sesame oil before serving.
- Adjust soy sauce amount to reduce sodium if desired.
- Use gluten-free soy sauce and pasta to make this recipe gluten-free.
