Asian Teriyaki Noodle Bowl (Print Version)

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

# What You 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

# Directions:

01 - Cook the egg noodles according to package directions. Drain thoroughly, rinse under cold water, and set aside.
02 - Steam or blanch the broccoli florets and julienned carrots for 2-3 minutes until tender-crisp. Remove and 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 1-2 minutes, stirring constantly, until the sauce reaches desired thickness. Remove from heat.
05 - In a large wok or skillet, toss the cooked noodles, broccoli, carrots, and green onions with the teriyaki sauce. Stir until everything is well coated and heated through.
06 - Divide the noodle mixture among serving bowls and garnish with toasted sesame seeds and additional sliced green onions.

# Expert Tips:

01 -
  • It's ready in 30 minutes flat, which means you can actually make it on a busy weeknight without ordering takeout.
  • The sauce is so good that even people who claim they don't like noodles end up scraping the bowl clean.
  • It's endlessly customizable—add whatever protein or vegetables you have lurking in your fridge.
02 -
  • Don't skip the cold water rinse on the noodles—it's the difference between silky separate strands and a gluey clump.
  • The cornstarch slurry is your best friend, but it must go into a simmering sauce, not a cold one, or you'll end up with lumps that no amount of stirring will fix.
  • Toasting your own sesame seeds in a dry pan for two minutes changes the entire game—they smell incredible and taste infinitely better than the pre-toasted ones from the store.
03 -
  • Use fresh ginger and garlic—the jarred versions lack the brightness that makes this sauce sing.
  • Don't overcrowd your wok when tossing everything together; work in batches if needed so the sauce coats evenly instead of steaming everything.
  • The cornstarch slurry should be added to a gently simmering sauce for silky results—cold sauce means lumps and heartbreak.
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