Asian Teriyaki Noodle Bowl (Print Version)

Tender noodles in homemade teriyaki sauce with crisp vegetables and sesame topping

# 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 Make It:

01 - Cook the egg noodles according to package instructions. Drain and rinse under cold water, then set aside.
02 - Steam or blanch the broccoli florets and julienned carrots for 2 to 3 minutes until 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 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 everything is well coated and heated through.
06 - Divide among bowls and garnish with toasted sesame seeds and extra green onions.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and honestly tastes better.
  • The sauce is sweet and savory in a way that makes people ask what your secret ingredient is (it's the mirin, but you don't have to tell them).
  • You get that satisfying noodle texture plus crisp vegetables, so it feels both indulgent and wholesome.
02 -
  • Don't skip rinsing the cooked noodles with cold water, or they'll turn into one solid mass that won't separate even when the sauce tries its best.
  • The cornstarch slurry only works if you stir it constantly—stop stirring and you'll end up with lumps that no amount of whisking will fix.
  • If your sauce breaks or looks separated at the end, a tiny splash of warm water and more stirring can sometimes save it, but prevention is easier.
03 -
  • Toast your sesame seeds in a dry skillet for two minutes right before serving—it wakes them up and makes the whole bowl smell incredible.
  • If mirin isn't in your regular grocery store, Asian markets usually have better prices and fresher stock; it's worth the trip.
  • The noodles should be slightly underdone when you drain them, because the residual heat in the wok will finish cooking them while they toss in the sauce.
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