Asian Teriyaki Noodle Bowl (Printable Version)

Tender noodles in sweet teriyaki sauce with crisp vegetables and sesame seeds

# What You'll Need:

→ Noodles

01 - 10.5 oz egg noodles

→ Vegetables

02 - 2 cups broccoli florets
03 - 2 medium carrots, julienned
04 - 2 green onions, sliced

→ Teriyaki Sauce

05 - 1/4 cup soy sauce
06 - 2 tablespoons mirin or dry sherry
07 - 2 tablespoons honey or maple syrup
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon brown sugar
10 - 2 teaspoons sesame oil
11 - 2 cloves garlic, minced
12 - 1 teaspoon fresh ginger, grated
13 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ Garnish

14 - 2 tablespoons toasted sesame seeds
15 - Extra sliced green onion

# How-To Steps:

01 - Cook egg noodles according to package directions. Drain thoroughly, rinse under cold running water, and reserve.
02 - Steam or blanch broccoli florets and julienned carrots for 2 to 3 minutes until tender yet still crisp. Set aside.
03 - In a small saucepan over medium heat, combine soy sauce, mirin, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Bring to a gentle simmer.
04 - Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce reaches desired thickness. Remove from heat.
05 - In a large wok or skillet, toss cooked noodles, broccoli, carrots, and green onions with teriyaki sauce. Stir until well coated and heated through.
06 - Divide mixture among bowls and garnish with toasted sesame seeds and additional sliced green onions.

# Expert Advice:

01 -
  • It comes together faster than takeout, with none of that guilt about ordering for the third time this week.
  • The sauce is genuinely restaurant-quality, glossy and coating every strand of noodle with sweet and savory depth.
  • You can throw in whatever vegetables are lingering in your fridge and it somehow always works.
02 -
  • Don't skip rinsing the noodles after cooking—it stops them sticking together and gives you individual strands instead of a clump.
  • The cornstarch slurry is your friend, but only if you add it to simmering liquid, not boiling, or it'll seize up and get lumpy instead of silky.
03 -
  • Toast your own sesame seeds in a dry pan over medium heat for two minutes, stirring constantly—they go from plain to nutty in seconds and back to burnt just as fast, so don't look away.
  • Have everything prepped and waiting before you start cooking because once you begin, it moves quickly and you won't want to stop mid-toss to chop something.
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