Halloween week can get busy with costumes and events, so quick dinners make a big difference. I gathered these recipes because they use simple steps and ingredients that do not require hours in the kitchen. Most can be ready in under 30 minutes and still fit the season with a little color or shape. They work well for weeknights when you need something reliable that the whole family will eat. Scroll down to see the full list of 13 ideas.
Helpful Tips Before You Start
These tips will help you move quickly through the recipes while keeping the Halloween theme intact.
Chop Veggies the Night Before
Cut peppers, onions, and other produce ahead of time. Store them in the fridge so dinner assembly takes just minutes.
Start with Store-Bought Bases
Use pre-made pizza dough, pasta sauce, or rotisserie chicken. These shortcuts keep the focus on fast assembly and light spooky details.
Pick One-Pan or Sheet-Pan Recipes
Many of the ideas here work on a single pan. This choice reduces both cooking time and cleanup.
Add Simple Festive Touches
Use black olives, cherry tomatoes, or a quick sprinkle of paprika for color. Skip complicated garnishes that slow you down.
Involve Kids with Safe Tasks
Let them stir sauces or place toppings. Their help keeps things moving while they enjoy the Halloween fun.
Witch’s Cauldron Beef and Pumpkin Stew
This stew combines tender beef with sweet pumpkin for a warm bowl that fits right into a quick Halloween dinner. It comes together fast on the stove and gives a thick, savory texture with mild spice notes. The recipe works well when you need something filling without spending hours in the kitchen.
It pairs hearty ingredients in one pot so cleanup stays simple. The flavors balance rich beef with earthy pumpkin and a touch of warmth from cinnamon.
Serves 4 people.
Ingredients
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 cups pumpkin puree
- 4 cups beef broth
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
- Add the chopped onion, minced garlic, and sliced carrots. Stir and cook for 3 minutes until the onion softens.
- Pour in the beef broth. Stir in the pumpkin puree, paprika, cinnamon, salt, and pepper.
- Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 30 minutes, stirring once or twice, until the beef is tender.
- Taste and adjust salt or pepper if needed. Ladle into bowls and top with the chopped fresh parsley before serving.
Extra Tips
Simmer the stew a little longer if you want thicker results, or add a splash more broth if it gets too thick. Leftovers reheat well on the stove the next day. Use ground beef instead of stew meat if you need it even faster. Course: Soup Cuisine: American Equipment: Large pot, Wooden spoon, Knife
Ghostly Garlic Shrimp Alfredo Pasta
This creamy pasta dish comes together quickly for busy weeknights or last-minute Halloween meals. The white Alfredo sauce creates a pale, ghostly look on the plate while garlic and shrimp add bold flavor and tender bites.
It works well when you need a filling dinner that still feels a little festive without extra effort.
Serves 4 people.
Ingredients
- 12 ounces fettuccine
- 1 pound large shrimp, peeled and deveined
- 4 garlic cloves, minced
- 3 tablespoons butter
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente, then drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Add the shrimp to the skillet. Cook for 2 to 3 minutes per side until pink and cooked through. Remove the shrimp to a plate.
- Pour the heavy cream into the same skillet and bring it to a gentle simmer. Stir in the Parmesan cheese, salt, and black pepper until the sauce thickens slightly.
- Return the cooked pasta and shrimp to the skillet. Toss everything together until the pasta and shrimp are evenly coated in the sauce.
- Sprinkle the chopped parsley over the top just before serving.
Extra Tips
Freshly grated Parmesan melts more smoothly than pre-shredded cheese, so use that for the best sauce texture. Serve the pasta right away since the cream sauce thickens as it cools. Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, Colander
Sheet Pan Mummy Meatballs with Roasted Veggies
These meatballs turn into mummies with strips of melted cheese on top while they roast with a mix of vegetables on one pan. The result is a simple weeknight dinner that still feels fun for Halloween without extra steps or dishes.
The meatballs stay juicy inside with a light seasoning, and the vegetables pick up some color and flavor from the same pan. Cheese adds a mild creamy note that pairs with the roasted edges.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups broccoli florets
- 2 large carrots, sliced into rounds
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 8 ounces mozzarella cheese, cut into thin strips
- 4 black olives, sliced
Instructions
- Preheat the oven to 400 degrees F and line a large sheet pan with parchment paper.
- In a mixing bowl, combine the ground beef, breadcrumbs, egg, garlic powder, Italian seasoning, salt, and black pepper. Mix until just combined, then form the mixture into 12 small meatballs.
- Place the meatballs on one side of the sheet pan. Add the broccoli florets, carrot rounds, and red bell pepper slices to the other side.
- Drizzle the olive oil over the vegetables and sprinkle them with a pinch of salt and black pepper. Toss the vegetables gently to coat.
- Bake for 20 minutes until the meatballs are cooked through and the vegetables are tender.
- Remove the pan from the oven and drape several mozzarella strips over each meatball to create a mummy wrap effect. Return the pan to the oven for 2 to 3 minutes until the cheese softens.
- Top each meatball with two olive slices to make eyes before serving.
Extra Tips
Arrange the meatballs in a single layer so the cheese strips stay visible after baking. Leftovers reheat well in a 350 degree F oven for 10 minutes to keep the vegetables from turning soggy. Swap the broccoli for zucchini slices if you prefer a softer vegetable texture. Course: Main Course Cuisine: American Equipment: Sheet pan, Mixing bowl, Oven
Spooky Black Bean and Sweet Potato Tacos
These tacos combine sweet potatoes and black beans for a fast vegetarian dinner that feels festive without extra effort. The orange cubes and dark beans give a natural Halloween touch, while warm spices keep the flavor savory and satisfying. They work well on busy weeknights or when you need a quick meal before trick-or-treating.
The sweet potatoes turn soft with slightly crisp edges, and the beans add creaminess. Corn tortillas hold everything together for easy handheld eating.
Serves 4 people.
Ingredients
- 2 medium sweet potatoes, peeled and cut into small cubes
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn tortillas
- 1 lime, cut into wedges
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 8 to 10 minutes, stirring often, until they start to soften and brown at the edges.
- Add the diced onion and minced garlic to the skillet. Cook for 3 minutes until the onion turns translucent.
- Stir in the black beans, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the beans are heated through and the sweet potatoes are tender.
- Warm the corn tortillas in a dry skillet or microwave for 20 to 30 seconds until soft and pliable.
- Spoon the sweet potato and black bean mixture into each tortilla. Serve with lime wedges and chopped cilantro on the side.
Extra Tips
Dice the sweet potatoes small so they cook quickly in the skillet without needing the oven. If the mixture seems dry, add a splash of water while the beans heat. Leftovers reheat well in a skillet over low heat with a little extra oil to restore texture. Skip the cilantro if you prefer a milder flavor. Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Knife, Cutting Board
Cheesy Pumpkin Chicken Enchiladas
These cheesy pumpkin chicken enchiladas give a simple fall spin to a weeknight favorite. The pumpkin blends into the filling for a creamy texture that balances the spiced chicken and melted cheese without extra steps.
They work well for busy evenings around Halloween when you need a filling dinner that still feels a bit festive. Corn tortillas keep the assembly quick and the whole dish bakes in one pan.
Serves 4 people.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup canned pumpkin puree
- 1 can (10 oz) enchilada sauce
- 8 small corn tortillas
- 2 cups shredded Mexican cheese blend, divided
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for serving
Instructions
- Heat the oven to 375°F and lightly grease a 9×13 baking dish.
- In a large skillet over medium heat, cook the onion and garlic for 2 minutes until softened.
- Stir in the shredded chicken, pumpkin puree, cumin, chili powder, salt, and pepper. Add 1/4 cup of the enchilada sauce and mix until the filling is heated through and evenly combined.
- Warm the tortillas briefly in the microwave so they are pliable. Spoon the chicken mixture down the center of each tortilla, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the top with the remaining cheese.
- Bake for 15 minutes until the cheese is melted and the edges are lightly browned. Let the dish rest for 3 minutes, then scatter cilantro over the top before serving.
Extra Tips
Use rotisserie chicken to cut down on prep. If the filling seems thick after adding the pumpkin, splash in a tablespoon of water while it heats. Leftovers reheat well in a 350°F oven for 10 minutes with a fresh sprinkle of cheese to restore the melted top. Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×13 baking dish, Mixing bowl
One-Pot Bloody Mary Tomato Basil Pasta
This one-pot pasta brings the bold flavors of a Bloody Mary into a simple weeknight dinner. The tomato base simmers with a splash of vodka, Worcestershire, and hot sauce while the pasta cooks right in the same pot. Fresh basil stirred in at the end adds brightness that balances the savory and slightly spicy notes.
It works well for Halloween because it feels festive without extra steps. The dish comes out with tender pasta coated in a rich, tangy sauce and plenty of fresh basil throughout.
Serves 4 people.
Ingredients
- 12 oz penne pasta
- 1 can (28 oz) crushed tomatoes
- 2 cups tomato juice
- 1/4 cup vodka
- 3 cloves garlic, minced
- 1 small onion, diced
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon celery salt
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Pour in the crushed tomatoes, tomato juice, vodka, Worcestershire sauce, hot sauce, and celery salt. Add the penne pasta and stir to combine. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 12 to 14 minutes, stirring often, until the pasta is tender and most of the liquid has been absorbed.
- Season with salt and black pepper to taste. Remove the pot from heat and stir in the chopped basil. Serve with grated Parmesan and lemon wedges on the side.
Extra Tips
If the sauce thickens too much while simmering, add a splash of extra tomato juice to loosen it. The vodka flavor mellows during cooking, but you can skip it and use extra tomato juice instead. Leftovers reheat well on the stove with a little added liquid to bring back the saucy texture. Course: Main Course Cuisine: American Equipment: Large pot, Wooden spoon, Measuring cups
Roasted Butternut Squash and Sausage Hash
This hash brings together sweet roasted squash and savory sausage in one satisfying skillet meal. It works well for busy weeknights when you want something warm and filling with minimal fuss. The mix of tender squash, browned sausage, and soft vegetables gives a nice balance of textures and fall flavors.
Serves 4 people.
Ingredients
- 4 cups cubed butternut squash
- 1 pound ground sausage
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and black pepper on a baking sheet. Roast for 20 to 25 minutes until the edges start to brown.
- While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the ground sausage and cook, breaking it up with a spoon, until browned and cooked through.
- Add the diced onion and red bell pepper to the skillet. Cook for 5 to 7 minutes until the vegetables soften.
- Stir in the minced garlic and dried sage. Cook for 1 minute until fragrant.
- Remove the roasted squash from the oven and add it to the skillet. Stir everything together and cook for another 2 minutes to combine flavors.
- Remove from heat and sprinkle with chopped fresh parsley before serving.
Extra Tips
Use pre-cubed squash from the store to cut down on prep time. Leftovers reheat well in a skillet over low heat to keep the texture crisp rather than soggy. If the sausage is very mild, add an extra pinch of sage or a dash of smoked paprika at the end. Course: Main Course Cuisine: American Equipment: Baking Sheet, Large Skillet
Monster Veggie Pizza with Pepperoni Eyes
This pizza turns a basic weeknight meal into a quick Halloween project. Families can put it together fast with a store-bought crust and let kids help place the veggie pieces to create silly monster faces.
The finished pizza has a crisp crust, melted cheese, and a mix of tender roasted vegetables. The pepperoni slices stand out as the eyes without overpowering the veggie focus.
Serves 4 people.
Ingredients
- 1 (12-inch) pre-made pizza crust
- 3/4 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 cup sliced mushrooms
- 1/2 cup sliced black olives
- 16 slices pepperoni
Instructions
- Preheat the oven to 425°F and place the pizza crust on a baking sheet.
- Spread the pizza sauce evenly over the crust.
- Sprinkle the shredded mozzarella cheese across the sauce.
- Arrange the red and yellow bell pepper strips, mushrooms, and black olives to form monster shapes and faces on top of the cheese.
- Place two pepperoni slices on each monster shape to serve as eyes.
- Bake for 10 to 12 minutes until the cheese is melted and the crust edges turn golden.
Extra Tips
Cut the vegetables into varied strip widths before you start so the monster features come together faster on the crust. If the mushrooms release extra moisture during baking, blot them lightly with a paper towel first. Leftovers reheat well in a 350°F oven for five minutes to keep the crust from turning soggy. Course: Main Course Cuisine: Italian Equipment: Baking sheet, Knife
Creamy Mushroom and Spinach Skillet with Rice
This creamy mushroom and spinach skillet brings together earthy vegetables in a simple cream sauce that feels comforting on a cool evening. It works well for quick weeknight meals or last-minute Halloween dinners when you want something warm without much fuss. The texture stays hearty from the mushrooms while the spinach adds freshness, all served over rice for a complete plate.
Serves 4 people.
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 6 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the rice according to package directions in a medium pot and set it aside once done.
- Melt the butter in a large skillet over medium heat. Add the onion and cook for 3 minutes until it softens.
- Stir in the garlic and mushrooms. Cook for 5 to 6 minutes until the mushrooms release their liquid and start to brown.
- Add the spinach in batches, stirring until it wilts completely, about 2 minutes.
- Pour in the heavy cream, then add the Parmesan cheese, salt, and black pepper. Stir and simmer for 3 minutes until the sauce thickens slightly.
- Spoon the rice into bowls and top with the creamy mushroom and spinach mixture.
Extra Tips
Use fresh spinach rather than frozen to avoid excess liquid in the sauce. If the cream sauce thickens too much after sitting, stir in a splash of milk when reheating leftovers. Leftovers keep in the fridge for up to three days and reheat best in a skillet over low heat. Course: Main Course Cuisine: American Equipment: Large Skillet, Medium Pot, Wooden Spoon
Jack-o’-Lantern Stuffed Peppers with Ground Turkey
These stuffed peppers bring a fun Halloween twist to a simple weeknight meal. Orange bell peppers get carved into jack-o’-lantern faces and filled with a savory ground turkey mixture that cooks up quickly in one pan. The result is a hearty dinner that feels festive without extra fuss.
The filling combines lean turkey with rice and tomatoes for a balanced bite that is both comforting and satisfying. Cheese on top melts into a light golden layer that holds everything together. It works well when you need a fast meal that still looks special for the season.
Serves 4 people.
Ingredients
- 4 large orange bell peppers
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F. Cut the tops off the bell peppers and carve simple jack-o’-lantern faces into the sides. Remove the seeds and membranes, then set the peppers aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, then cook for 2 minutes until the onion softens.
- Add the ground turkey to the skillet. Cook for 5 to 6 minutes, breaking it up with a spoon, until it is no longer pink.
- Stir in the cooked rice, drained diced tomatoes, paprika, salt, and black pepper. Cook for another 2 minutes to let the flavors combine.
- Spoon the turkey mixture evenly into the carved peppers. Place the peppers in a baking dish and sprinkle the shredded cheddar cheese over the tops.
- Bake for 20 minutes until the peppers are tender and the cheese is melted and lightly browned.
Extra Tips
Use a small paring knife for cleaner lines when carving the pepper faces so they hold their shape during baking. Orange peppers give the strongest pumpkin look, but any color works if that is what you have on hand. Leftovers reheat well in the microwave for quick lunches the next day. Course: Main Course Cuisine: American Equipment: Large skillet, Baking dish, Knife
Orange-Glazed Salmon with Broccoli and Quinoa
This recipe brings together flaky salmon and crisp-tender broccoli in a bright orange glaze that comes together in one pan. The quinoa adds a light, nutty base that soaks up the sauce without much effort. It works well on busy weeknights when you want something colorful and balanced on the table fast.
The flavor leans sweet and savory with a touch of garlic, while the textures stay varied between the soft fish, firm broccoli, and fluffy grain. The orange hue also gives it a festive look that fits right into fall evenings.
Serves 4 people.
Ingredients
- 4 (6-ounce) salmon fillets
- 1/4 cup orange juice
- 2 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 4 cups broccoli florets
- 1 cup quinoa, rinsed
- 2 cups water
- Salt and black pepper
- 1 tablespoon sesame seeds
Instructions
- Combine the quinoa and water in a medium saucepan. Add a pinch of salt and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit covered.
- Stir together the orange juice, honey, soy sauce, and minced garlic in a small bowl to make the glaze.
- Heat the olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper, then place them in the skillet. Cook for 3 to 4 minutes per side.
- Pour the glaze into the skillet around the salmon. Add the broccoli florets and stir gently to coat everything. Cook for another 4 to 5 minutes until the salmon is cooked through and the broccoli is crisp-tender.
- Fluff the quinoa with a fork. Divide it among four plates, top with the salmon and broccoli, and sprinkle with sesame seeds.
Extra Tips
The glaze thickens quickly once it hits the hot pan, so keep the broccoli moving to prevent it from sticking. If the sauce reduces too fast, add a splash of water to loosen it. Leftovers reheat well in a covered skillet over low heat with a little extra orange juice to refresh the glaze. Course: Main Course Cuisine: American Equipment: Medium saucepan, Large skillet, Small bowl
Beef Chili Mac with Cornbread Topping
This beef chili mac brings together tender pasta, seasoned beef, and beans in one skillet for a hearty dinner that feels like comfort food. The cornbread topping bakes up golden and slightly sweet on top, balancing the spices below. It works well for quick Halloween nights when you want something filling but simple to pull together.
The dish has a savory chili base with a soft pasta layer and a crumbly crust that holds up nicely when served. Kids and adults both tend to enjoy the mix of familiar flavors.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces elbow macaroni, uncooked
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 cup shredded cheddar cheese
- 1 package (8.5 ounces) cornbread mix
- 1/3 cup milk
- 1 egg
Instructions
- Brown the ground beef in a large oven-safe skillet over medium heat. Add the chopped onion and minced garlic, then cook until the onion softens.
- Stir in the uncooked elbow macaroni, drained kidney beans, diced tomatoes with green chilies, chili powder, and cumin. Add 2 cups of water and bring to a simmer.
- Cover and cook for 10 to 12 minutes, stirring once or twice, until the macaroni is tender and most of the liquid has been absorbed.
- Remove the skillet from the heat and stir in the shredded cheddar cheese until melted.
- In a small bowl, mix the cornbread mix with the milk and egg until just combined. Drop spoonfuls over the beef mixture and spread gently to cover.
- Bake at 400°F for 12 to 15 minutes until the cornbread topping is golden and cooked through.
Extra Tips
Let the skillet rest for five minutes after baking so the topping sets and slices more cleanly. If you prefer less heat, use plain diced tomatoes instead of the green chilies version. Leftovers reheat well in the microwave with a splash of water to loosen the pasta. Course: Main Course Cuisine: American Equipment: Large oven-safe skillet, Mixing bowl
Teriyaki Chicken Stir-Fry with Snap Peas and Noodles
This stir-fry combines tender chicken strips, crisp snap peas, and noodles coated in a savory teriyaki sauce. It comes together in one pan after the noodles are cooked, making it a reliable choice for weeknights when time is short.
The balance of sweet teriyaki with fresh vegetables gives it a satisfying mix of flavors and textures. It works well for Halloween evening when you want a complete meal without extra fuss.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, sliced into thin strips
- 8 ounces rice noodles or spaghetti
- 2 cups snap peas, trimmed
- 1/2 cup teriyaki sauce
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Bring a large pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5 to 6 minutes, stirring occasionally, until lightly browned and cooked through.
- Add the minced garlic and grated ginger to the skillet. Stir for 30 seconds until fragrant.
- Add the snap peas and cook for 2 to 3 minutes until they turn bright green but stay crisp.
- Pour in the teriyaki sauce and stir to coat the chicken and vegetables evenly. Let the mixture simmer for 1 minute.
- Add the drained noodles to the skillet and toss everything together until the noodles are coated in sauce.
- Remove from heat and sprinkle with sliced green onions and sesame seeds before serving.
Extra Tips
Cook the noodles just until al dente so they do not break apart when tossed with the sauce. If the skillet looks dry after adding the teriyaki sauce, add a tablespoon of water to loosen it. Leftovers keep well in the fridge for two days and reheat best in a skillet over medium heat with a splash of water. Course: Main Course Cuisine: Asian Equipment: Large Skillet, Large Pot