Asian Teriyaki Noodle Bowl (Printer-Friendly)

Quick noodle bowl with vegetables in a rich teriyaki glaze, finished with sesame seeds.

# What You'll 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

# Direction Steps:

01 - Cook egg noodles according to package directions. Drain thoroughly, rinse under cold running water, and set aside.
02 - Steam or blanch broccoli florets and julienned carrots for 2 to 3 minutes until tender-crisp. Drain and set aside.
03 - Combine soy sauce, mirin, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger in a small saucepan over medium heat. Bring to a gentle simmer.
04 - Stir the cornstarch slurry into the simmering sauce and cook for 1 to 2 minutes while 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 continuously until all ingredients are evenly coated and heated through.
06 - Divide the noodle mixture among serving bowls. Top each portion with toasted sesame seeds and additional sliced green onions.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes like you've been simmering something all day.
  • The sauce clings to every noodle in this way that makes eating feel intentional, not just functional.
02 -
  • The cornstarch slurry is the difference between a sauce that clings and one that pools at the bottom of the bowl, so don't skip it or try to thicken it another way.
  • Not rinsing the noodles after cooking is a mistake that will make them stick into one dense clump, trust me on this one.
03 -
  • Toasting your own sesame seeds in a dry pan for just a minute before using them makes them taste brighter and more alive than the pre-toasted version.
  • If you're cooking for a crowd, you can make the sauce ahead and reheat it gently just before serving, which removes one thing from your mental load at dinner time.
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