A fast, flavorful dinner with minimal cleanup — ready in under 30 minutes!
Description
Busy weeknights call for delicious simplicity, and this Easy One-Pot Teriyaki Noodles Recipe checks all the boxes. With savory-sweet teriyaki sauce coating tender noodles and crisp-tender vegetables, this dish delivers bold flavor in every bite — all made in a single pot.
Whether you’re craving an Asian-inspired meal or need a quick and satisfying vegetarian option, this recipe is your answer. It’s kid-friendly, meal-prep friendly, and budget-friendly. And the best part? No endless stack of dishes to wash afterward.
Ingredients (Serves 4–5)
For the noodles:
- 12 oz spaghetti or linguine (or rice noodles for gluten-free)
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup broccoli florets
- 2 green onions, sliced (plus more for garnish)
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
For the teriyaki sauce:
- 1/3 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 cup water
- 1 teaspoon sesame oil
Instructions
1. Make the sauce
- In a small bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, cornstarch, water, and sesame oil. Set aside.
2. Sauté the veggies
- In a large deep skillet or pot, heat vegetable oil over medium heat.
- Add garlic, ginger, bell pepper, carrots, and broccoli. Sauté for 3–4 minutes, until slightly tender.
3. Add noodles and cook
- Break noodles in half and add them to the pot along with the teriyaki sauce.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until noodles are tender and sauce thickens.
4. Finish and serve
- Stir in sliced green onions.
- Serve warm, garnished with sesame seeds and additional green onions if desired.
Nutrition (per serving approx.)
- Calories: 390
- Protein: 10g
- Carbohydrates: 65g
- Fat: 10g
- Fiber: 4g
- Sugar: 15g
- Sodium: 720mg
Tips & Tricks
- Want protein? Add tofu, cooked chicken, shrimp, or edamame.
- Extra heat? Toss in some sriracha or red pepper flakes.
- Gluten-free? Use tamari instead of soy sauce and rice noodles.
- Stir in a handful of baby spinach at the end for extra greens.
- Leftovers reheat perfectly — great for next-day lunches!
Something Extra from Me
For even more depth of flavor, I like to toast a few sesame seeds and sprinkle them over the noodles just before serving. Another favorite addition is a soft-boiled egg sliced in half on top — it makes this feel like a complete, restaurant-style noodle bowl.
And if you’re feeling adventurous, a drizzle of creamy peanut butter or tahini into the sauce creates a savory, nutty twist that transforms it into teriyaki-peanut noodles. You won’t regret it.
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