Description
This Easy One-Pot Teriyaki Noodles recipe is quick, delicious, and perfect for a weeknight dinner. Savory noodles coated in a homemade teriyaki sauce come together with crisp vegetables, all cooked in a single pan for easy cleanup. It’s a fuss-free, flavor-packed dish fit for vegans and anyone who loves Asian-inspired comfort food.
Ingredients
Units
Scale
Noodles
- 8 oz (225g) dried lo mein noodles or spaghetti
Vegetables
- 1 cup broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 green onions, sliced (plus extra for garnish)
- 2 cloves garlic, minced
Teriyaki Sauce
- 1/4 cup soy sauce (use low sodium if preferred)
- 1/4 cup water
- 2 tbsp brown sugar
- 1 tbsp maple syrup or honey
- 2 tsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp water (to dissolve cornstarch)
Optional Garnishes
- 1 tsp toasted sesame seeds
- Extra sliced green onions
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, 1/4 cup water, brown sugar, maple syrup or honey, sesame oil, and rice vinegar. In a separate small bowl, dissolve the cornstarch in 1 tablespoon of water until smooth. Set both aside.
- Cook the Vegetables: In a large nonstick skillet or wok over medium heat, add a splash of oil (if desired). Add the broccoli florets, red bell pepper, carrots, and green onions. Sauté for 3-4 minutes until the vegetables are just tender and still crisp. Stir in the garlic and cook until fragrant, about 1 minute more.
- Add Noodles and Sauce: Add the dried noodles to the skillet, then pour in the prepared teriyaki sauce and 2 cups of water. Stir everything together well.
- Simmer and Stir: Bring the mixture to a gentle simmer. Cover and cook for 6-8 minutes (or according to your noodle package instructions), stirring occasionally to prevent sticking, until the noodles are cooked and most of the liquid is absorbed.
- Thicken the Sauce: Pour in the dissolved cornstarch mixture. Stir well and cook for an additional 1-2 minutes, uncovered, until the sauce thickens and evenly coats the noodles and vegetables.
- Serve: Remove from heat. Garnish with extra sliced green onions and sesame seeds. Serve hot and enjoy!
Notes
- If you prefer more protein, toss in sauteed tofu, edamame, or cooked chicken.
- Feel free to swap in your favorite quick-cooking veggies.
- Use gluten-free noodles and tamari or coconut aminos for a gluten-free version.
- Adjust the sweetness of the sauce by varying the amount of brown sugar and maple syrup.
- Leftovers keep in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 320
- Sugar: 9g
- Sodium: 870mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
