One-Pot Teriyaki Noodles
A quick and easy one-pot dish featuring noodles and fresh vegetables sautéed in teriyaki sauce, perfect for busy weeknights.
Ingredients
Noodles and Sauce
- 8 oz noodles (preferably udon or your choice)
- ½ cup teriyaki sauce Opt for low-sodium if desired.
- ½ cup water or vegetable broth Add more if the dish looks dry.
Vegetables
- 1 tablespoon vegetable oil For sautéing.
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 green onions, chopped For garnish.
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- sesame seeds for garnish
Instructions
Preparation
- Cook the noodles in a pot of boiling water according to package instructions. Drain and set aside.
Cooking
- In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the sliced bell pepper, broccoli florets, and snap peas. Sauté for about 5 minutes, or until the vegetables are tender.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Pour in the teriyaki sauce and water or vegetable broth. Stir to combine, then add the cooked noodles to the pot. Toss everything together so the noodles are coated in the sauce.
- Let the mixture simmer for about 3-5 minutes, allowing the flavors to meld. If it looks too dry, add a little more water or broth.
- Remove from heat and stir in the chopped green onions. Serve warm, topped with sesame seeds.
Notes
This dish is versatile; you can add proteins such as chicken, shrimp, or tofu. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to prevent sticking.