Imagine creating a restaurant-worthy meal in just one pot, bursting with sweet and savory flavors, silky noodles, and a treasure trove of vibrant veggies. That’s exactly what you get with this One-Pot Teriyaki Noodles recipe. It’s my go-to for busy weeknights when I want comfort food with minimal cleanup and maximum wow-factor. The springy noodles soak up a glossy homemade teriyaki sauce, while crunchy snap peas, carrots, and bell pepper add irresistible color and crunch. It’s outrageously delicious, incredibly satisfying, and 100 percent fuss-free.
Ingredients You’ll Need
This colorful medley comes together with just a handful of pantry ingredients and fresh produce, each one playing a crucial role. Here’s what you’ll need and why every element truly matters in making One-Pot Teriyaki Noodles the knockout dish it is!
- Spaghetti or lo mein noodles (8 oz): The heart of the dish, these noodles absorb all the flavorful teriyaki sauce as they cook.
- Sesame oil (1 tablespoon): Adds a deeply nutty, aromatic base that perfectly sets the stage for the sauce.
- Garlic cloves, minced (2): Bring pungency and warmth—don’t skip the fresh version for the best flavor.
- Grated fresh ginger (1 teaspoon): Invites a subtle peppery kick and lovely zing, ramping up the complexity of the sauce.
- Low-sodium soy sauce (1/2 cup): The backbone of teriyaki, this adds deep umami without being too salty.
- Water (1/4 cup): Helps balance the sauce and ensures the noodles cook perfectly in one pot.
- Brown sugar (1/4 cup): Lends that classic, lightly caramelized sweetness to the teriyaki sauce.
- Rice vinegar (2 tablespoons): Adds tang that keeps the sauce bright and full of life.
- Cornstarch mixed with water (1 tablespoon + 2 tablespoons): This quick slurry thickens the sauce to cling to every strand of noodle.
- Shredded carrots (1 cup): Bring color, gentle sweetness, and a lovely tender-crisp texture.
- Red bell pepper, thinly sliced (1): Sweet, vibrant, and just a little bit juicy—a total must for both flavor and eye appeal.
- Sugar snap peas or snow peas (1 cup): Offer that irresistible crunch and burst of garden-fresh goodness.
- Green onions, sliced (2): A fresh, oniony finish that brightens every bite.
- Sesame seeds for garnish (optional): For a nutty, toasty crunch right before serving—completely optional but highly recommended!
How to Make One-Pot Teriyaki Noodles
Step 1: Sauté Aromatics
Start by heating sesame oil in a generously sized pot or deep skillet over medium heat. Toss in your minced garlic and fresh ginger, and let them sizzle and bloom for about a minute or two. You’ll know it’s ready when your kitchen smells like the beginning of magic. This early step unlocks the base flavors for these One-Pot Teriyaki Noodles, infusing the entire dish from the ground up.
Step 2: Build the Teriyaki Sauce
Now, pour in the low-sodium soy sauce, water, brown sugar, and rice vinegar. Give everything a good stir and bring it to a gentle simmer. At this stage, you’re creating that glossy, flavor-packed teriyaki sauce that will later soak straight into the noodles, making them ridiculously savory-sweet and slurpable.
Step 3: Add Noodles and Simmer
Add your uncooked noodles directly into the pot, stirring well so they’re coated in that luscious sauce. Cover and let everything cook together over medium-low heat. Stir a few times during the eight to ten minute cooking window—this keeps the noodles from sticking and ensures every strand gets coated with flavor. Once the noodles are nearly tender and most of the liquid is absorbed, you’re ready to move on.
Step 4: Add the Veggies
Uncover the pot and toss in your shredded carrots, sliced red bell pepper, and crunchy sugar snap peas. Let them cook for another three to four minutes uncovered, just until the veggies are crisp-tender. This step keeps their color and crunch intact, tossing a splash of brightness into every forkful.
Step 5: Thicken and Finish
Stir the cornstarch and water together until smooth, then pour this mixture into the bubbling pot. Cook for another minute or two, stirring constantly, until that sauce gets gorgeously thick and glossy. Take the pot off the heat, sprinkle in the sliced green onions, and give it all one last toss. The grand finale: garnish with sesame seeds for that signature crunch and a final touch of flavor.
How to Serve One-Pot Teriyaki Noodles
Garnishes
For a beautiful finish, I love scattering plenty of sliced green onions and a generous flurry of toasted sesame seeds over these One-Pot Teriyaki Noodles. If you want a little heat, sprinkle on a pinch of crushed red pepper flakes or give it an extra drizzle of sesame oil for more richness.
Side Dishes
Although these noodles are a star all on their own, pairing them with a light cucumber salad, some steamed edamame, or simple roasted tofu takes the meal to the next level. For meat-eaters, teriyaki-marinated chicken or shrimp on the side is also delicious and super easy to add.
Creative Ways to Present
One of my favorite ways to serve One-Pot Teriyaki Noodles is piling them high in colorful bowls, topped with rainbow veggies and plenty of fresh herbs—think cilantro or Thai basil. If you’re feeling playful, twirl them into little noodle nests on a platter for a party, or serve family-style straight from the pot for that cozy, help-yourself vibe.
Make Ahead and Storage
Storing Leftovers
To save what’s left (if there is any!), cool your One-Pot Teriyaki Noodles completely before transferring to an airtight container. They’ll keep well in the refrigerator for up to four days, making them an awesome meal-prep option.
Freezing
It’s possible to freeze these noodles, but keep in mind the vegetables may lose some of their vibrant texture. If freezing, portion noodles into individual airtight containers or freezer bags and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
To bring leftovers back to life, warm your noodles gently in a skillet over medium-low heat. Add a quick splash of water or soy sauce to loosen up the sauce as it reheats. The microwave works too—just cover and heat in short bursts, stirring in between for even warming.
FAQs
Can I use other types of noodles for One-Pot Teriyaki Noodles?
Absolutely! While spaghetti or lo mein are easy and reliable, rice noodles or even ramen work beautifully—just be mindful of varying cook times and check for doneness as you go.
Is this dish gluten-free?
It can be! Simply swap in gluten-free tamari for the soy sauce and use gluten-free noodles, such as rice noodles, to keep everything celiac-friendly.
What protein can I add to One-Pot Teriyaki Noodles?
This dish is incredibly versatile—try tossing in sautéed tofu for a plant-based boost, or quick-seared chicken, shrimp, or even beef strips if you’d love some extra protein.
How can I make the sauce spicier?
Stir in a touch of sriracha, chili garlic sauce, or a pinch of red pepper flakes as you build the sauce for a gentle kick, or offer hot sauce on the side for those who like to dial up the heat.
Can I double the recipe for a crowd?
Absolutely! As long as your pot is big enough, doubling (or even tripling) this recipe for a hungry group is as easy as scaling up the measurements. Just keep an eye on the noodles and add a splash more water if needed as they cook.
Final Thoughts
There’s just something about a steaming bowl of One-Pot Teriyaki Noodles that makes any day better—easy, colorful, and endlessly adaptable. This recipe never lets me down, and I hope it becomes a dinnertime favorite in your home as well. Grab those noodles, fire up your stove, and treat yourself to something truly delicious tonight!
Print
One-Pot Teriyaki Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One-Pot, Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
These One-Pot Teriyaki Noodles are a quick and flavorful dish that combines savory teriyaki sauce with tender noodles and crisp vegetables, all cooked in one pot for easy cleanup. Customize with your choice of protein for a satisfying meal.
Ingredients
Noodles:
- 8 oz spaghetti or lo mein noodles
Sauce:
- 1 tablespoon sesame oil
- 2 garlic cloves (minced)
- 1 teaspoon grated fresh ginger
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Veggies:
- 1 cup shredded carrots
- 1 red bell pepper (thinly sliced)
- 1 cup sugar snap peas or snow peas
- 2 green onions (sliced)
Garnish:
- sesame seeds for garnish (optional)
Instructions
- Prepare the Sauce: In a large pot or deep skillet, heat sesame oil over medium heat. Add garlic and ginger and sauté until fragrant.
- Cook the Noodles: Stir in soy sauce, water, brown sugar, and rice vinegar. Add uncooked noodles, cover, and cook for 8–10 minutes until tender.
- Add Veggies: Mix in carrots, bell pepper, and snap peas; cook uncovered for 3–4 minutes.
- Thicken the Sauce: Stir in cornstarch slurry and cook until thickened.
- Finish and Serve: Remove from heat, add green onions, and garnish with sesame seeds. Serve hot.
Notes
- Add tofu, chicken, or shrimp for extra protein.
- For a gluten-free version, use gluten-free tamari and rice noodles.
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