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
16oz spaghetti (1 pound box)
3 ½ cups water
1 tablespoon sesame seeds
Instructions
- Heat a large pot over medium-high heat. Once the pot is hot, add olive oil, shredded cabbage, and shredded carrots. Sauté for about 5 minutes, or until the vegetables start to become tender.
- Add the soy sauce, brown sugar, mustard, ginger, and garlic powder to the pot. Stir well to combine.
- Add the spaghetti (feel free to break it in half for easier cooking) and 3 ½ cups of water to the pot. Stir everything together.
- Cook uncovered for 15-18 minutes, stirring occasionally to prevent the noodles from sticking to the pot. When the noodles start to become bendable, begin stirring more frequently, especially toward the end of the cooking time.
- Once the noodles are cooked through and the sauce has thickened, remove the pot from the heat.
- Toss in the sesame seeds and serve immediately. For extra flavor, garnish with more sesame seeds or chopped green onions, if desired.
Notes
- If you don’t have spaghetti, try using udon, rice noodles, or soba noodles. Adjust the cooking time based on the noodle type.
- For a spicier dish, add chili flakes or a splash of sriracha.
- This dish can be made gluten-free by using tamari instead of soy sauce and gluten-free noodles.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Category: Main Dish
- Method: One-pot cooking
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
