Description

A quick and flavorful one-pot teriyaki noodle dish featuring tender shredded cabbage and carrots simmered in a savory homemade teriyaki sauce. Perfect for a fuss-free weeknight meal that’s hearty, comforting, and easy to prepare.

Ingredients

Units Scale

Vegetables

1/2 green cabbage, shredded
2 carrots, shredded

Sauce

2/3 cup soy sauce
1/2 cup brown sugar
1/2 teaspoon ground mustard
1 teaspoon ground ginger
1/2 teaspoon garlic powder

Main

16 oz spaghetti (1 pound box)
3 1/2 cups water
1 teaspoon olive oil

Garnish

1 tablespoon sesame seeds
Optional: green onions for garnish

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Instructions

Heat and sauté vegetables: Heat a large pot over medium-high heat. Once hot, add olive oil followed by shredded cabbage and carrots. Sauté for about 5 minutes until the vegetables begin to soften and become tender.
Add sauce and pasta: Stir in soy sauce, brown sugar, ground mustard, ground ginger, and garlic powder to the pot. Mix well to combine all flavors. Add the spaghetti (breaking it in half is optional for easier cooking), then pour in 3 ½ cups of water.
Cook noodles: Cook uncovered for 15-18 minutes. Once the spaghetti noodles start to become pliable and bendable, begin stirring the pot every few minutes, increasing frequency toward the end, to prevent noodles from sticking to the bottom.
Finish and serve: When noodles are fully cooked and sauce is absorbed, remove the pot from heat. Toss in sesame seeds, mix gently, and serve immediately. Garnish with additional sesame seeds and optional green onions if desired.

Notes

Breaking the spaghetti noodles in half is optional but can help them cook more evenly and fit better in the pot.
Keep stirring toward the end of cooking to prevent noodles from sticking and burning.
For a protein boost, consider adding cooked chicken, tofu, or shrimp.
Adjust soy sauce and sugar amounts to preference for saltiness and sweetness.
Garnish with green onions or toasted sesame seeds for extra flavor and texture.