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One-Pot Teriyaki Noodles

A quick and flavorful dish featuring Asian-inspired noodles coated in a sweet and savory teriyaki sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 320
Ingredients Method Notes

Ingredients
  

Noodles and Vegetables
  • 8 oz noodles (spaghetti, udon, or lo mein)
  • 1 cup mixed vegetables (bell peppers, carrots, broccoli)
Aromatics and Sauce Ingredients
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, minced
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch (for thickening)
  • Sesame seeds (for garnish)
  • Green onions (sliced, for garnish)

Method
 

Preparation
  1. Cook the Noodles: Begin by cooking your noodles according to the package instructions. Drain and set aside.
  2. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger, and sauté for about 30 seconds or until fragrant.
  3. Add Vegetables: Toss in the mixed vegetables and sauté for about 3-4 minutes until they’re tender but still crisp.
  4. Make the Sauce: In a small bowl, whisk together soy sauce, water, honey, rice vinegar, and cornstarch until smooth. Pour this mixture over the sautéed vegetables in the pot.
  5. Combine and Simmer: Add the cooked noodles into the pot, tossing well to combine. Allow everything to simmer together for about 2-3 minutes, letting the sauce thicken.
  6. Garnish and Serve: Remove from heat, and serve hot topped with sesame seeds and sliced green onions.

Notes

For the best results, try substituting gluten-free noodles or a favorite alternative. Feel free to use veggies like zucchini, snap peas, or mushrooms for variety. For added depth, consider marinating the protein in the teriyaki sauce for about 15 minutes before cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.