Asian Teriyaki Noodle Bowl (Printable)

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

# What you need:

→ Noodles

01 - 10.6 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 egg noodles according to package instructions. Drain and rinse under cold water until cooled. Set aside.
02 - Steam or blanch broccoli florets and julienned carrots for 2 to 3 minutes until tender-crisp. Remove from heat 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 the cornstarch slurry into the simmering sauce and cook for 1 to 2 minutes, stirring constantly, until thickened. 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 all ingredients are well coated and heated through.
06 - Divide the noodle mixture among bowls and garnish with toasted sesame seeds and additional sliced green onions.

# Expert Advice:

01 -
  • It comes together in half an hour without feeling rushed or compromised.
  • The vegetables stay snappy and bright, not sad and overcooked like so many noodle dishes.
  • That glossy teriyaki coating tastes homemade in a way that makes store-bought versions feel thin.
02 -
  • Don't skip the cornstarch slurry or your sauce will taste watery and separate from the noodles instead of coating them like silk.
  • Cold rinsing the noodles after cooking prevents them from turning into a tangled clump, but some people swear by tossing them with a touch of oil instead.
03 -
  • Toast your sesame seeds in a dry pan just before serving and you'll understand why people pay attention to that tiny detail.
  • If your sauce breaks or looks separated, don't panic—a touch more cornstarch slurry whisked in over gentle heat will pull it back together.
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