One-Pot Teriyaki Noodles

Make dinner easy with this One Pan Teriyaki Chicken and Noodles recipe. Juicy chicken, tender noodles, and a flavorful teriyaki sauce come together in just one pan for a quick weeknight meal. Ready in under 30 minutes, this family-friendly dish is perfect for busy nights and requires minimal cleanup. Try it tonight for a delicious, simple dinner option.

Why We Love It:

This One-Pan Teriyaki Chicken and Noodles recipe is a quick and easy meal that’s perfect for busy weeknights. It combines tender chicken, flavorful noodles, and a sweet-savory teriyaki sauce, all cooked in a single pan for minimal cleanup. The dish is customizable, family-friendly, and ready in under 30 minutes!

Ingredients Needed for One-Pan Teriyaki Chicken and Noodles:

• 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
• ½ green cabbage, shredded
• 2 carrots, shredded
• 1 tablespoon olive oil
• ⅔ cup soy sauce
• ½ cup brown sugar
• ½ teaspoon ground mustard
• 1 teaspoon ground ginger
• ½ teaspoon garlic powder
• 16 oz spaghetti (or any preferred noodles)
• 3 ½ cups water
• 1 tablespoon sesame seeds
• Optional garnishes: green onions, sesame seeds

How to Make One-Pan Teriyaki Chicken and Noodles:

1. Heat a large skillet over medium-high heat. Add olive oil and the bite-sized chicken pieces. Cook until the chicken is browned on all sides.
2. Add shredded cabbage and carrots to the skillet and sauté for about 5 minutes until vegetables begin to soften.
3. Stir in soy sauce, brown sugar, mustard, ginger, and garlic powder, mixing well.
4. Add the uncooked spaghetti (breaking in half if preferred) and pour in 3 ½ cups of water.
5. Cook uncovered for 15-18 minutes, stirring occasionally. As the noodles soften, stir more frequently to prevent sticking.
6. Once the noodles are tender, remove from heat, and toss in sesame seeds. Serve immediately, garnished with green onions and extra sesame seeds if desired.

Variations and Substitutions:

• Vegetable swap: You can replace cabbage with Napa cabbage, broccoli, or snap peas for different textures and flavors.
• Noodle choice: Swap spaghetti with rice noodles or udon noodles for an authentic Asian twist.
• Protein: Swap chicken with shrimp, tofu, or beef strips to change up the protein source.

How to Store One-Pan Teriyaki Chicken and Noodles:

Allow leftovers to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water to maintain the sauce’s consistency.

Can I Freeze Teriyaki Chicken and Noodles?

Yes, you can freeze teriyaki chicken and noodles! Allow the dish to cool fully, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat with a bit of water to restore moisture.

Serving Suggestions:

Serve these Teriyaki Chicken Noodles with a side of steamed broccoli, stir-fried vegetables, or a light cucumber salad for a well-rounded meal. You can also top with chili flakes or a drizzle of sriracha for a spicy kick.

One-Pot Teriyaki Noodles

Recipe by 50Krecipes

0.0 from 0 votes

This One Pan Teriyaki Chicken and Noodles is a quick and flavorful dinner that combines tender chicken, noodles, and vegetables in a savory teriyaki sauce. It’s perfect for busy weeknights and cooks in just one pan for easy cleanup. Ready in under 30 minutes!

Course: MainCuisine: American

Servings

Adjust servings

+

–

4

servings

Prep time

5

minutes

Cooking time

23

minutes

Ingredients

• ½ green cabbage, shredded

• 2 carrots, shredded

• 1 teaspoon olive oil

• ⅔ cup soy sauce

• ½ cup brown sugar

• ½ teaspoon ground mustard

• 1 teaspoon ground ginger

• ½ teaspoon garlic powder

• 16 oz spaghetti (1-pound box)

• 3 ½ cups water

• 1 tablespoon sesame seeds

Directions

• Heat a large pot over medium-high heat. Once hot, add olive oil, shredded cabbage, and carrots. Sauté for about 5 minutes until the vegetables begin to soften.
• Stir in soy sauce, brown sugar, mustard, ginger, and garlic powder until well combined. Add the spaghetti (you can break it in half for easier stirring) and pour in 3 ½ cups of water.
• Cook uncovered for 15-18 minutes, stirring occasionally. As the noodles become bendable, stir more frequently to prevent them from sticking to the bottom of the pot.
• Once the noodles are fully cooked and tender, remove from heat. Toss in sesame seeds and mix. Serve immediately, garnished with extra sesame seeds and green onions if desired.

Notes

• Water absorption can vary with different pasta brands. If the noodles are not fully cooked by the end of the cooking time and the water is almost gone, add an additional ½ cup of water and cook until the noodles are done and the sauce has thickened.
  Napa cabbage can be used as a substitute for green cabbage.
  For reheating leftovers, sprinkle a little water over the noodles before microwaving to prevent them from drying out.