Asian Teriyaki Noodle Bowl (Printable)

Tender egg noodles in savory teriyaki sauce with fresh broccoli, carrots, and toasted 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

# How to Make It:

01 - Cook egg noodles according to package instructions. Drain thoroughly and rinse under cold water to prevent sticking. 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, garlic, and ginger in a small saucepan over medium heat. Bring to a gentle simmer.
04 - Add cornstarch slurry to the simmering sauce and stir constantly for 1 to 2 minutes until thickened and glossy. Remove from heat.
05 - Toss cooked noodles, broccoli, carrots, and green onions with teriyaki sauce in a large wok or skillet over medium-high heat. Stir until evenly coated and heated through.
06 - Divide noodle mixture among serving bowls. Top with toasted sesame seeds and additional sliced green onions.

# Expert Suggestions:

01 -
  • It comes together faster than ordering delivery, yet tastes like you've been simmering it for hours.
  • The sauce clings to every noodle in this irresistible way that makes you keep reaching for just one more bite.
  • Once you nail the technique, you'll find yourself making it on autopilot on nights when your brain is absolutely fried.
02 -
  • Don't skip the cold water rinse after boiling—warm, clumped noodles will absorb the sauce unevenly and turn mushy instead of silky.
  • The cornstarch slurry is essential for the sauce to cling to the noodles, but you must whisk it smooth before adding or you'll get a grainy, broken sauce that separates.
03 -
  • Toast your own sesame seeds in a dry pan for 2 to 3 minutes—they'll smell incredible and taste infinitely better than anything pre-toasted.
  • Keep your ingredients prepped before you start cooking so you're not scrambling; this dish moves quickly and there's no time to chop while things are sizzling.
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