Asian Teriyaki Noodle Bowl (Printable)

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

# Components:

→ 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
07 - 2 tablespoons honey
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 - Additional sliced green onion for serving

# Method:

01 - Cook egg noodles according to package directions. Drain thoroughly and rinse under cold water. Set aside.
02 - Steam or blanch broccoli florets and julienned carrots for 2-3 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 - Stir the cornstarch slurry into the simmering sauce and cook for 1-2 minutes while stirring constantly until thickened. Remove from heat.
05 - Toss cooked noodles, broccoli, carrots, and green onions with teriyaki sauce in a large wok or skillet. Stir until all components are well coated and heated through.
06 - Divide noodle mixture among serving bowls and top with toasted sesame seeds and additional green onions.

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like you spent way longer on it.
  • The sauce clings to every noodle and vegetable without being heavy or greasy.
  • You can swap in whatever vegetables are starting to wilt in your crisper drawer.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Rinse the noodles after draining or they'll stick together in a clumpy mess by the time you're ready to toss them.
  • Don't skip the cornstarch slurry, without it the sauce stays too thin and slides right off the noodles instead of clinging.
  • Make the sauce before you start cooking anything else so it has time to cool slightly and thicken properly.
03 -
  • Toast your own sesame seeds in a dry skillet for a minute or two, the flavor is so much better than pre toasted.
  • Use a wok if you have one, the high sides make tossing everything together way easier without flinging noodles everywhere.
  • Taste the sauce before you add it to the noodles and adjust the sweetness or saltiness to your liking.
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