One Pot Teriyaki Noodles with Meat

My Kitchen Helper

My grandson Leo helped me make this dish last week. He thought breaking the spaghetti was the best job ever. I still laugh at that.

It reminds me that cooking together makes the food taste better. The fun you have gets stirred right in. Do you have a favorite kitchen helper?

Why One Pot is a Winner

This recipe uses only one pot. That means less washing up for you. I love that.

It matters because a simple cleanup gives you more time to enjoy your meal. You can even chat with your family while it cooks. Doesn’t that smell amazing?

The Sweet and Salty Sauce

The sauce is just soy sauce and brown sugar. It makes a perfect sweet and salty mix. The ground mustard adds a little secret zip.

*Fun fact*: The word teriyaki comes from Japan. It means a shiny grilled glaze. Our version is a cozy, easy take on that idea. What’s your favorite sauce?

Cooking the Noodles Right in the Pot

You add the dry spaghetti right into the pot with the veggies. It cooks in the tasty sauce and water. This is the magic part.

The noodles soak up all that good flavor as they soften. This makes every single bite delicious. It’s a good lesson that simple methods often work best.

Time to Eat!

When it’s done, mix in those sesame seeds. They add a nice little crunch. I always add a few extra on top.

Chopped green onions make it look so pretty. This final touch shows you care. Will you try it with the green onions?

Ingredients:

Ingredient	Amount	Notes
Green cabbage, shredded	1/2 head
Carrots, shredded	2 medium
Olive oil	1 tablespoon
Soy sauce	1/2 cup
Brown sugar	1/4 cup
Ground mustard	1 teaspoon
Ground ginger	1 teaspoon
Garlic powder	1 teaspoon
Spaghetti	1 lb box	Break in half is optional
Water	4 cups
Sesame seeds	1 tablespoon	Plus more for garnish

My One-Pot Teriyaki Noodle Supper

This recipe is my go-to for a busy weeknight. It reminds me of my grandson, Leo. He always asks for “the noodle pot.” I love how everything cooks together in one big pot. That means less washing up for me. Doesn’t that sound nice?

You just need a few simple ingredients from your pantry. The cabbage and carrots get so sweet and tender. The sauce is a little bit sweet and a little bit salty. It fills the whole kitchen with the best smell. I still smile when I make it.

Ingredients

• 1 tablespoon olive oil
• 4 cups shredded cabbage
• 2 carrots, shredded
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/2 teaspoon ground mustard
• 1/2 teaspoon ginger
• 1/2 teaspoon garlic powder
• 1 (12 ounce) box spaghetti
• 4 cups water
• 2 tablespoons sesame seeds

Instructions

Step 1: Grab your biggest pot. Put it on the stove over medium-high heat. Pour in a little olive oil. Then add your shredded cabbage and carrots. Let them cook for about 5 minutes. You want them to just start getting soft. (A hard-learned tip: Don’t walk away! They can go from soft to burnt quickly.)

Step 2: Now for the fun part! Pour in the soy sauce. Add the brown sugar, ground mustard, ginger, and garlic powder. Give it all a good stir. It will smell amazing already. Then take your box of spaghetti. You can break the noodles in half if you want. It makes them easier to stir later. Pour in the water right over everything.

Step 3: Let the pot bubble away, uncovered, for 15 to 18 minutes. You need to stir it every few minutes. This stops the noodles from sticking to the bottom. Why is stirring so important here? Share below! Watch as the pasta soaks up all that lovely sauce. It’s like magic in a pot.

Step 4: When the noodles are tender and most liquid is gone, turn off the heat. Stir in a handful of sesame seeds. That gives it a little crunch. You can serve it right from the pot. I like to put it on the table with a big spoon. Everyone can dig in while it’s hot.

Cook Time: 20-25 minutes
Total Time: 30 minutes
Yield: 4-6 servings
Category: Dinner, Pasta

Three Tasty Twists to Try

This recipe is like a good friend. It’s happy to change things up. You can make it a little different each time. Here are some of my favorite ways to play with it. I think you’ll like them too.

The Veggie Lover: Skip the meat! Add sliced mushrooms or bell peppers with the cabbage. It becomes a wonderful garden supper.

The Spicy Kick: Add a big spoonful of chili garlic sauce to the pot. It gives the sauce a fun, warm zing. My neighbor loves it this way.

The Protein Boost: Stir in some shredded chicken or cooked shrimp at the very end. It makes the meal extra filling for hungry tummies.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, let’s talk about making your plate look pretty. I love to sprinkle extra sesame seeds on top. A handful of chopped green onions adds a fresh, colorful pop. It makes all the difference.

This dish is wonderful all on its own. But it’s also nice with a simple side. A crisp cucumber salad is my favorite. It cools everything down perfectly. For a drink, a cold glass of green tea is just right. For the grown-ups, a light lager beer pairs nicely. Which would you choose tonight?

Keeping Your Teriyaki Noodles Tasty

This dish stores wonderfully in the fridge. Just let it cool down first. Then put it in a sealed container. It will stay good for about three days.

You can freeze it for a month too. I use old yogurt containers for this. My grandson calls it my “freezer treasure.” Reheat it in a pot with a splash of water. This brings back the saucy texture.

Batch cooking saves you on busy nights. It means a good meal is always ready. This matters because it keeps your family fed with love, even when you are tired. Have you ever tried storing it this way? Share below!

Fixing Common Kitchen Hiccups

Is your pasta sticking to the pot? Just stir it more often. I remember when I forgot to stir once. We had one big noodle cake! Stirring helps every noodle cook evenly.

Does the sauce taste too salty? Add a little more brown sugar next time. Sugar helps balance the salty soy sauce. This matters because a balanced flavor makes the meal more enjoyable. Is the dish too watery? Let it cook for a few more minutes.

The extra liquid will soak into the noodles. This matters because it makes you feel like a confident cook. You can fix things easily. Which of these problems have you run into before?

Your Noodle Questions Answered

Q: Can I make this gluten-free?
A: Yes! Use gluten-free spaghetti and tamari instead of soy sauce.

Q: Can I make it ahead?
A: Absolutely. Just follow the storage tips I shared earlier.

Q: What other veggies can I use?
A: Try bell peppers or snap peas. They add a nice crunch.

Q: Can I double the recipe?
A: You can, but use your biggest pot. *Fun fact: The word “teriyaki” comes from Japanese words for “shine” and “grill.”

Q: Any other topping ideas?
A: Chopped green onions are my favorite. They add a fresh, zesty kick. Which tip will you try first?

Share Your Kitchen Creation

I love seeing your versions of my recipes. It makes my day. Your kitchen adventures are so fun to see.

Please share a picture of your one-pot meal. Show me your beautiful bowls. I would be so proud.

Have you tried this recipe? Tag us on Pinterest! I cannot wait to see what you make. Happy cooking!

—Olivia Hartwell.