Save The smell of ginger and garlic hitting hot sesame oil is what hooked me on this bowl. I was trying to clear out my fridge on a rainy Wednesday, tossing together whatever vegetables I had with some leftover noodles, and the teriyaki sauce I whisked together on a whim turned everything into something I actually wanted to eat again the next day. Now it's my go-to when I need dinner fast but still want it to feel like I put in effort.
I made this for my neighbor once when she mentioned she was too tired to cook, and she texted me the next morning asking for the recipe. That's when I realized this dish had something special about it, the kind of comfort that doesn't require a long ingredient list or fancy technique. It's become my quiet way of showing up for people without making a big deal about it.
Ingredients
- Egg noodles: They have just enough chew to hold up under the sauce, and their slightly eggy flavor adds richness without competing with the teriyaki.
- Broccoli florets: I like them barely tender so they still have some snap, they soak up the sauce in their little tree tops and add a fresh, green bite.
- Carrots: Julienned carrots cook quickly and add a natural sweetness that balances the salty soy, plus they look beautiful tangled in with the noodles.
- Green onions: Sliced thin, they bring a sharp, fresh contrast that wakes up every forkful.
- Soy sauce: The salty backbone of the teriyaki, I always use low sodium so I can control the salt level myself.
- Mirin: This sweet rice wine adds depth and a subtle tang, if you don't have it, dry sherry works in a pinch.
- Honey or maple syrup: Just enough sweetness to balance the soy without turning the sauce into candy.
- Rice vinegar: A splash of brightness that keeps the sauce from feeling one dimensional.
- Brown sugar: It melts into the sauce and gives it a deeper, almost caramel undertone.
- Sesame oil: A little goes a long way, it adds that unmistakable nutty aroma that makes the whole kitchen smell like takeout.
- Garlic: Minced fresh, it blooms in the sauce and adds a warm, savory punch.
- Ginger: Grated fresh ginger brings a slight heat and zing that makes the sauce feel alive.
- Cornstarch slurry: This thickens the sauce just enough so it coats the noodles instead of pooling at the bottom of the bowl.
- Toasted sesame seeds: They add crunch and a toasted, earthy flavor that makes every bite a little more interesting.
Instructions
- Boil the noodles:
- Cook the egg noodles according to the package directions, then drain and rinse them under cold water to stop the cooking. This keeps them from turning mushy when you toss them in the sauce later.
- Steam the vegetables:
- Blanch or steam the broccoli and carrots for just 2 to 3 minutes until they're tender but still have a bite. You want them to hold their shape and add texture, not turn soft and lifeless.
- Make the teriyaki sauce:
- In a small saucepan, combine the soy sauce, mirin, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger, then bring it to a gentle simmer over medium heat. The kitchen will start to smell incredible right about now.
- Thicken the sauce:
- Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and turns glossy. Remove it from the heat so it doesn't continue to thicken.
- Toss everything together:
- 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, the noodles should glisten.
- Serve and garnish:
- Divide the noodles among bowls and sprinkle with toasted sesame seeds and extra sliced green onions. Serve immediately while everything is hot and fragrant.
Save I remember serving this to a friend who swore she didn't like noodles, and she went back for seconds without saying a word. Later she admitted it was the vegetables and the way the sauce tasted like something she'd order out, not something she expected from my tiny kitchen. That's when I realized this bowl had a way of surprising people.
Swapping Ingredients
If you want to make this vegan, swap the egg noodles for rice noodles or wheat noodles and use maple syrup instead of honey. I've also thrown in snap peas, bell peppers, and mushrooms when I had them on hand, and they all worked beautifully. The sauce is forgiving enough to handle whatever vegetables you need to use up, just keep the cooking times short so everything stays crisp.
Adding Protein
This bowl is satisfying on its own, but I often toss in cubed tofu that I've pan fried until golden, or leftover grilled chicken if I have it. Tempeh works great too if you marinate it first, and even a fried egg on top turns this into something that feels like breakfast for dinner. The noodles and sauce are substantial enough that the protein feels like a bonus, not a requirement.
Storing and Reheating
Leftovers keep in the fridge for up to three days, and I actually think they taste better after the flavors have had time to soak in. Reheat gently in a skillet with a splash of water or broth to loosen the sauce, the microwave works too but the noodles can get a little rubbery. I sometimes pack this cold for lunch and eat it like a noodle salad, and it's just as good.
- Store in an airtight container to keep the noodles from drying out.
- Add a drizzle of sesame oil before reheating to bring back the shine.
- If the sauce thickens too much in the fridge, thin it with a tablespoon of water or soy sauce.
Save This bowl has become one of those recipes I don't really think about anymore, I just make it when I need something warm and satisfying without much fuss. I hope it becomes that for you too.
Recipe Guide
- → Can I make this dish vegan?
Yes, simply substitute wheat or rice noodles for the egg noodles and replace honey with maple syrup in the teriyaki sauce. The flavor remains equally delicious.
- → What protein can I add?
Crispy tofu, tempeh, or grilled chicken work beautifully. For a lighter option, edamame or sliced mushrooms also complement the teriyaki flavors well.
- → How long does the teriyaki sauce keep?
Store extra sauce in an airtight container in the refrigerator for up to two weeks. Reheat gently on the stove, adding a splash of water if it thickens too much.
- → Can I use other vegetables?
Absolutely. Bell peppers, snap peas, shredded cabbage, or baby corn all work wonderfully. Just adjust cooking times to maintain their crisp texture.
- → What wine pairs best?
A crisp Riesling or dry Gewürztraminer balances the sweet and salty teriyaki notes. For non-alcoholic options, try a chilled green tea or sparkling water with lime.
- → Is this spicy?
No, this version is not spicy. However, you can easily add heat with sriracha, red pepper flakes, or fresh chili slices if you enjoy some kick.