Asian Teriyaki Noodle Bowl (Printable Version)

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

# Ingredient List:

→ 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 instructions. Drain, rinse under cold water, and set aside.
02 - Steam or blanch the broccoli florets and julienned carrots for 2-3 minutes until just tender but 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 1-2 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 everything is well coated and heated through.
06 - Divide among bowls and garnish with toasted sesame seeds and extra green onions.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together faster than takeout delivery.
  • The sauce is so good you'll find yourself making it for other dishes without thinking twice.
  • There's something deeply satisfying about how the noodles soak up every drop of that sweet and savory coating.
02 -
  • Don't skip rinsing the noodles after cooking or they'll clump into a solid mass instead of staying separate and silky.
  • The cornstarch slurry must be smooth before it hits the sauce, otherwise you'll have little lumps that won't dissolve no matter how much you stir.
  • Blanching the vegetables for just 2-3 minutes is crucial, because overcooked broccoli loses its snap and becomes sad.
03 -
  • Have everything prepped and ready before you start cooking, because once the sauce is made, things move quickly and you'll want both hands free.
  • Don't be shy with the sesame seeds at the end, because they're what catch the light and make the bowl look as good as it tastes.
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