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One-Pot Vegetarian Teriyaki Noodles

A vibrant and flavorful meal that combines noodles with a savory-sweet teriyaki sauce and a colorful mix of vegetables, all cooked in one pot.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Noodles and Sauce
  • 8 oz whole wheat or rice noodles Choose healthier noodle options.
  • ½ cup teriyaki sauce Your shortcut to umami goodness.
  • 2 tablespoons sesame oil For nutty aroma and taste.
Vegetables
  • 1 cup broccoli florets Vibrant and nutrient-packed.
  • 1 cup bell peppers, thinly sliced Any color for a pop of sweetness.
  • 1 medium carrot, julienned Adds sweetness and crunch.
  • 1 cup snap peas Crisp and fresh.
  • 3 cloves garlic, minced For flavorful punch.
Garnish
  • sesame seeds For garnishing.
  • chopped green onions For garnishing.

Method
 

Preparation
  1. Gather all your ingredients and chop the veggies to save time when cooking.
Cook Noodles
  1. In a large pot, bring water to a boil. Cook the noodles according to the package instructions, usually about 4-6 minutes. Drain and set aside.
Sauté Vegetables
  1. In the same pot, heat sesame oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
  2. Toss in the broccoli, bell peppers, carrots, and snap peas. Sauté for 3-4 minutes until veggies are tender but still crisp.
Combine Ingredients
  1. Reduce the heat and add the drained noodles back to the pot. Pour in the teriyaki sauce, stirring gently to coat all ingredients evenly.
  2. Cook for an additional 2-3 minutes to heat everything through.
Serve
  1. Remove from heat, garnish with sesame seeds and green onions, and serve warm.

Notes

For additional flavor, consider topping with lime juice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water.