Description
A high-impact Asian-fusion dish with tender pasta and crisp shredded vegetables in a glossy teriyaki glaze. Cooks entirely in one pot for fuss-free preparation, combining sweet and savory flavors for family-friendly appeal. Ready in 28 minutes with zero-dish cleanup.
Ingredients
12 oz spaghetti or udon noodles
1 cup shredded cabbage
2 medium carrots, peeled and grated
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp low-sodium soy sauce
1/3 cup brown sugar
1/4 cup vegetable broth
1 tbsp sesame oil
1 tbsp vegetable oil
1 cup water
2 green onions, sliced (for garnish)
Salt, for boiling water
Instructions
Heat vegetable oil and sesame oil in a large pot over medium-high heat
Add minced garlic and grated ginger, sauté for 2 minutes until fragrant
Stir in shredded cabbage and grated carrots, cook 3-4 minutes until slightly softened
Add dry noodles and stir to coat with the oil and aromatics
Pour in soy sauce, brown sugar, vegetable broth, and 1 cup water
Bring to a boil then reduce heat to low, cover, and simmer 12-15 minutes until noodles are al dente and liquid is absorbed
Remove from heat, stir in green onions, and let rest 5 minutes before serving
Notes
Add halal protein (like tofu or beef) for extra substance
Adjust water quantity based on your noodles’ absorption needs
Use zucchini or bell peppers as optional veggie substitutions
Store leftovers in an airtight container for up to 3 days
The recipe is entirely pork/alcohol-free and suitable for halal diets
- Prep Time: 10
- Cook Time: 18
- Category: Meals
- Method: Stir-Fry/One-Pot
- Cuisine: Japanese-Inspired