One-Pot Teriyaki Noodles (Vegetarian Option Available)
This simple and flavorful meal cooked in a single pot combines the umami-rich taste of teriyaki sauce with tender noodles and your choice of protein and vegetables. Perfect for busy weeknights when you want a restaurant-quality Asian-inspired meal with minimal cleanup!
Equipment
- Large pot or deep skillet
- Small mixing bowl
Ingredients
Noodles and Vegetables
- 8 oz udon, soba, or rice noodles 225g
- 2 cups mixed vegetables bell peppers, carrots, broccoli, snap peas
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 green onions sliced (whites and greens separated)
- 1 tablespoon sesame oil
- 8 oz tofu, tempeh, chicken or beef cubed tofu or thinly sliced meat
- 1 tablespoon sesame seeds for garnish
Teriyaki Sauce
- 1/4 cup soy sauce or tamari for gluten-free option
- 3 tablespoons brown sugar or honey
- 2 tablespoons rice vinegar
- 1 tablespoon mirin Japanese sweet rice wine
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, and mirin until the sugar dissolves. Add the cornstarch slurry and mix well. Set aside.
- If using tofu: Press excess water out and cut into 1-inch cubes. Pat dry with paper towels before cooking. If using meat: Slice thinly against the grain.
- Heat sesame oil in a large pot or deep skillet over medium heat. Add the white parts of green onions, minced garlic, and grated ginger. Sauté for 30-45 seconds until fragrant but not browned.
- Add your chosen protein to the pot. Cook until the tofu is lightly browned (about 3-4 minutes) or meat is nearly cooked through (about 2-3 minutes). Stir occasionally to ensure even cooking.
- Toss in your prepared vegetables, starting with those that take longer to cook (like carrots and broccoli) followed by quicker-cooking options (like bell peppers and snow peas). Stir-fry for 2-3 minutes until vegetables are bright and slightly tender but still crisp.
- Add the noodles to the pot along with 2 cups of water (adjust according to noodle package instructions). Pour the teriyaki sauce over everything. Bring to a gentle boil, then reduce heat and simmer, stirring occasionally.
- Cook until noodles are tender and the sauce has thickened slightly, about 5-7 minutes. If the sauce becomes too thick, add a splash of water. Garnish with the green parts of the green onions and sesame seeds before serving.
Notes
Can't find mirin? Use 1 tablespoon rice vinegar with 1 teaspoon sugar. No fresh ginger? Use ½ teaspoon ground ginger instead. For a lower-sodium version, use low-sodium soy sauce or coconut aminos.
For a gluten-free version, use tamari instead of soy sauce and select rice noodles or 100% buckwheat soba noodles (check packaging as some soba contains wheat).
If the sauce is too thin, mix an additional teaspoon of cornstarch with a tablespoon of cold water and stir into the simmering sauce.
Nutrition
Calories: 320kcalCarbohydrates: 48gProtein: 14gFat: 9gSodium: 850mgFiber: 4gSugar: 12g
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