Description
A quick and flavorful Teriyaki Noodles recipe featuring tender spaghetti cooked with shredded cabbage and carrots in a savory soy-based sauce, garnished with toasted sesame seeds. Perfect for a wholesome weeknight dinner with a delightful balance of sweetness and umami.
Ingredients
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 ounces spaghetti
- 3 1/2 cups water
Others
- 1 teaspoon olive oil
- 1 tablespoon sesame seeds
Instructions
- Heat vegetables: Heat a large pot over medium-high heat and add 1 teaspoon of olive oil, shredded cabbage, and shredded carrots. Sauté the vegetables for about 5 minutes until they begin to soften.
- Prepare sauce: Add soy sauce, brown sugar, ground mustard, ground ginger, and garlic powder to the pot with the vegetables. Stir everything together until the sauce ingredients are well combined.
- Add noodles and water: Break spaghetti in half if desired, then add to the pot. Pour in 3 1/2 cups of water and press the noodles down to ensure they are moistened by the sauce and liquid.
- Cook noodles: Let the noodles cook uncovered for 15 to 18 minutes. Stir every few minutes once the noodles start bending, and increase stirring frequency near the end to prevent sticking. The noodles are done when tender and sauce has thickened.
- Finish and serve: Remove from heat and toss in 1 tablespoon of sesame seeds. Serve immediately, garnished with extra sesame seeds and chopped green onions if desired.
Notes
- For extra flavor, garnish with sliced green onions or chopped cilantro before serving.
- You can substitute spaghetti with other noodles like linguine or egg noodles.
- Adjust soy sauce and brown sugar quantities to taste for a sweeter or saltier sauce.
- To make it gluten-free, use tamari instead of soy sauce and gluten-free pasta.
