This one-pot teriyaki noodles recipe is perfect for busy weeknights or when I want a quick and satisfying meal. Everything cooks in one pot, which makes cleanup simple, and the flavors are rich and comforting. The noodles soak up a savory homemade teriyaki sauce, while the cabbage and carrots add freshness and crunch. It's an easy, family-friendly recipe I find myself making again and again.

Why You’ll Love This Recipe

I love how this dish packs bold teriyaki flavor into a super simple cooking process. It’s comforting, slightly sweet, and perfectly savory. I don’t need multiple pots or fancy techniques—just one pot, a handful of pantry ingredients, and some fresh veggies. It’s also incredibly easy to adapt with the vegetables or proteins I have on hand. Whether I want something meatless or protein-packed, this recipe always fits the bill.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ green cabbage, shredded
2 carrots, shredded
1 tablespoon oil (neutral oil like olive or vegetable)
¼ cup soy sauce (low-sodium recommended)
¼ cup brown sugar
1 teaspoon ground mustard
1 teaspoon ground ginger
1 teaspoon garlic powder
1 pound spaghetti
3 ½ cups water
Sesame seeds (for garnish)

Directions

I heat oil in a large pot over medium-high heat. I add the shredded cabbage and carrots, sautéing for about 5 minutes until they begin to soften.
I stir in the soy sauce, brown sugar, ground mustard, ginger, and garlic powder until well combined.
I break the spaghetti in half and add it to the pot along with 3 ½ cups of water. I bring everything to a simmer.
I cook the mixture uncovered for 15–18 minutes, stirring occasionally to prevent sticking. If the noodles aren’t quite done and the liquid is mostly absorbed, I add up to ½ cup more water and continue cooking until the noodles are tender and the sauce has thickened.
I serve the noodles hot, garnished with sesame seeds.

Servings and Timing

Servings: 4 to 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Add protein: I like to add grilled chicken, tofu, or shrimp to make it more filling. I either cook them separately or stir them in at the end.
Change the noodles: Sometimes I swap spaghetti for rice noodles or udon noodles if I want a different texture or gluten-free option.
More veggies: I add bell peppers, broccoli, or snap peas when I want extra crunch and color.
Make it spicy: For a bit of heat, I mix in red pepper flakes or drizzle some sriracha on top before serving.
Go gluten-free: I use gluten-free noodles and substitute tamari or coconut aminos for soy sauce.

Storage/Reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat in a pot over medium heat, adding a splash of water to loosen the sauce. The microwave works too—just heat in 30-second bursts, stirring each time.

FAQs

Can I use other types of noodles?

Yes, I often use rice noodles, udon, or even ramen. I just adjust the cooking time based on the type of noodle.

What can I add to make it a full meal?

I usually add a protein like tofu, chicken, or shrimp. Adding more vegetables also makes it more filling.

How do I keep the noodles from sticking?

I stir regularly while cooking and make sure there’s enough water in the pot. A little extra water helps if the noodles start to stick.

Can I make it ahead of time?

Yes, I often make it in advance and reheat when ready to eat. The flavors continue to develop as it sits.

Is this recipe vegetarian or vegan?

Yes, it’s naturally vegetarian and can be vegan as long as I use vegan noodles and soy sauce.

Conclusion

This easy one-pot teriyaki noodles recipe is one of my favorite go-to meals when I want something flavorful, quick, and comforting. It’s simple to make, endlessly adaptable, and packed with the kind of sweet-savory goodness I crave. Whether I’m making it for a weeknight dinner or meal-prepping for the week, it never disappoints.