MONDAY MORNING RECIPE POST - ONE POT TERIYAKI NOODLES

Today’s recipe is one I found at 50K Recipes. I couldn’t find the name of the author. It was a very tasty, fast-to-prepare dish. You can find the original here.

2 boneless, skinless chicken breasts (cut into bite-sized pieces)

1/2 green cabbage, shredded

2 carrots, shredded

1 tablespoon olive oil

2/3 cup soy sauce

1/2 cup brown sugar

1/2 teaspoon ground mustard 

1 teaspoon ground ginger

1/2 teaspoon garlic powder

16 ounces spaghetti

3-1/4 cups water

1 tablespoon sesame seeds

Optional garnishes: green onions, sesame seeds

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.

Add shredded cabbage and carrots to the skillet and sauté for about 5 minutes until vegetables begin to soften.

Stir in soy sauce, brown sugar, mustard, ginger and garlic powder. Mix well.

Add the uncooked spaghetti (breaking in half if preferred) and pour in 3-1/2 cups water.

Cook uncovered for 15 to 18 minutes, stirring occasionally. As the noodles soften, stir more frequently to prevent sticking.

Once the noodles are tender, remove from heat and toss in sesame seeds, or you can leave those out if you prefer.

Serve immediately garnished with green onions and extra sesame seeds if using.

Variations and substitutions were given:

You can replace the cabbage with Napa cabbage, broccoli or snap peas for different textures and flavors.

You can use a different noodle and swap for rice noodles or udon noodles to make it more authentically Asian. (See my note below).

Swap chicken with shrimp, tofu or beef strips. 

Storage: allow leftovers to cool completely before storing  place in an airtight container and refrigerate for up to three days. Reheat on the stovetop or in the microwave, adding a splash of water to maintain the sauces consistency.

Freezing: allow the dish to cool fully, then transfer 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 little water to restore moisture. 

Changes we made:

We had most of the ingredients for this recipe but Gregg bought ramen noodles at Costco the last time he was there. I got the photo from their company  I noticed they had a lot of recipes at this link. The packet he bought had 12 individual packets inside. We used enough packets to make up the amount required for our recipe.

Instead of the sesame seeds, didn’t have those, I used Everything Bagel, which typically uses sesame

seeds, poppy seeds, dried garlic, dried onion and coarse salt. I enjoyed this substitution very much.

Instead of chicken breast we had a roll of minced ground turkey and cooked it following the recipe, but crumbling up in the pan and cooking it until it was browned. 

Instead of chopped cabbage there was a coleslaw mixed cabbage ready and waiting. I added halved cherry tomatoes. I like the idea of adding more veggies, like the carrots for instance which we left out because there was already grated carrots in the coleslaw mix. Maybe diced sweet red pepper. Neither of us are fans of the green ones. Sliced mushrooms would be nice.

I think that’s about it. As always if you have any questions or suggestions, let me know in the comments.