One-Pot Teriyaki Noodles Recipe

Introduction

This One-Pot Teriyaki Noodles recipe is a quick and flavorful dinner that combines tender chicken, noodles, and vegetables in a savory teriyaki sauce. Perfect for busy weeknights, it cooks all in one pan for easy cleanup and comes together in under 30 minutes.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• ½ green cabbage, shredded
• 2 carrots, shredded
• 1 tablespoon olive oil
• ⅔ cup soy sauce
• ½ cup brown sugar
• ½ teaspoon ground mustard
• 1 teaspoon ground ginger
• ½ teaspoon garlic powder
• 16 oz spaghetti (or any preferred noodles)
• 3 ½ cups water
• 1 tablespoon sesame seeds
• Optional garnishes: green onions, extra sesame seeds

Instructions

1. Step 1: Heat a large skillet over medium-high heat. Add olive oil and the bite-sized chicken pieces. Cook, stirring occasionally, until the chicken is browned on all sides.
2. Step 2: Add shredded cabbage and carrots to the skillet. Sauté for about 5 minutes until the vegetables begin to soften.
3. Step 3: Stir in soy sauce, brown sugar, ground mustard, ground ginger, and garlic powder until well combined.
4. Step 4: Add the uncooked spaghetti to the skillet, breaking it in half if preferred. Pour in 3 ½ cups of water.
5. Step 5: Cook uncovered for 15-18 minutes, stirring occasionally. As the noodles soften, stir more frequently to prevent sticking.
6. Step 6: Once the noodles are tender and cooked through, remove from heat. Toss in sesame seeds and mix well.
7. Step 7: Serve immediately, garnished with green onions and extra sesame seeds if desired.

Tips & Variations

• You can substitute green cabbage with Napa cabbage, broccoli, or snap peas for different textures and flavors.
• Swap spaghetti with rice noodles or udon noodles for a more authentic Asian twist.
• Try replacing chicken with shrimp, tofu, or beef strips to change the protein.
• If noodles are not fully cooked and water has evaporated, add an extra ½ cup of water and continue cooking until done.

Storage

Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, adding a splash of water to maintain the sauce’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze teriyaki chicken and noodles?

Yes, you can freeze this dish! Let it cool completely, then place in a freezer-safe container. It will keep well for up to 2 months. Thaw overnight in the refrigerator and reheat with a little water to restore moisture.

What sides go well with one-pot teriyaki noodles?

Serve with steamed broccoli, stir-fried vegetables, or a light cucumber salad for a balanced meal. For a spicy kick, add chili flakes or drizzle with sriracha.

One-Pot Teriyaki Noodles Recipe

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4.4 from 72 reviews

This One-Pot Teriyaki Noodles recipe is a quick, flavorful dinner perfect for busy weeknights. Tender bite-sized chicken pieces are cooked with shredded vegetables and spaghetti in a savory teriyaki sauce made from soy sauce, brown sugar, and spices. Prepared entirely in one pan, it simplifies cleanup while delivering a comforting and satisfying meal ready in under 30 minutes. Garnished with sesame seeds and green onions, this dish is versatile with options to swap proteins or vegetables to suit your taste.

• Author: Nethan
• Prep Time: 5 minutes
• Cook Time: 23 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Category: Main
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces

Vegetables

• ½ green cabbage, shredded
• 2 carrots, shredded

Sauce and Seasoning

• ⅔ cup soy sauce
• ½ cup brown sugar
• ½ teaspoon ground mustard
• 1 teaspoon ground ginger
• ½ teaspoon garlic powder

Pasta and Oils

• 16 oz spaghetti (1-pound box, can break in half if preferred)
• 3 ½ cups water
• 1 tablespoon olive oil

Garnishes

• 1 tablespoon sesame seeds
• Optional: green onions, additional sesame seeds for garnish

Instructions

1. Cook Chicken: Heat a large skillet or pot over medium-high heat and add the olive oil. Add the bite-sized chicken pieces and cook until browned on all sides, about 5-7 minutes.
2. Sauté Vegetables: Add the shredded cabbage and carrots to the skillet with the chicken. Sauté together for approximately 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Add Sauce Ingredients: Stir in the soy sauce, brown sugar, ground mustard, ground ginger, and garlic powder to combine evenly with the chicken and vegetables.
4. Add Pasta and Water: Add the uncooked spaghetti noodles (breaking in half if desired) to the skillet or pot, then pour in 3 ½ cups of water.
5. Cook Noodles: Cook uncovered over medium-high heat for 15-18 minutes, stirring occasionally at first, then more frequently as the noodles soften to prevent sticking. Ensure the noodles become tender and absorb the sauce.
6. Finish and Serve: Once noodles are fully cooked and tender, remove the pan from heat. Toss in sesame seeds and mix well. Serve immediately, garnished with extra sesame seeds and optional green onions.

Notes

• Water absorption varies by pasta brand; if noodles are not fully cooked and water is almost gone, add an additional ½ cup water and continue cooking until done.
• Napa cabbage, broccoli, or snap peas can be used in place of green cabbage for a different flavor and texture.
• For reheating leftovers, sprinkle some water over the noodles before microwaving to prevent drying out.
• Leftovers store well in the fridge for up to 3 days in an airtight container; reheat on stovetop or microwave with added water to maintain sauce consistency.
• This dish can be frozen for up to 2 months; thaw overnight in refrigerator and reheat with a splash of water.

Keywords: One-Pot Teriyaki Noodles, Teriyaki Chicken, Easy Weeknight Dinner, One Pan Recipe, Teriyaki Sauce, Chicken Noodles, Quick Dinner, Stovetop Pasta