Asian Teriyaki Noodle Bowl (Printer-Friendly)

Quick noodle bowl with vegetables, teriyaki sauce, and sesame toppings

# 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, rinse under cold water, and set aside.
02 - Steam or blanch broccoli florets and julienned carrots for 2 to 3 minutes until tender-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 and water mixture. Cook for 1 to 2 minutes, stirring constantly, until thickened. Remove from heat.
05 - In a large wok or skillet, toss cooked noodles, broccoli, carrots, and green onions with the teriyaki sauce. Stir until well coated and heated through.
06 - Divide among bowls and garnish with toasted sesame seeds and additional green onions.

# Expert Advice:

01 -
  • It's ready faster than delivery would arrive, but tastes like you actually planned ahead.
  • The sauce clings to every noodle in this glossy, deeply satisfying way that makes eating it feel intentional.
02 -
  • Don't skip rinsing the noodles—this prevents them from sticking together in a sad, gluey clump that defeats the whole purpose.
  • The cornstarch slurry must be stirred into the sauce slowly and carefully, or you'll end up with lumps that no amount of stirring can fix.
03 -
  • Toast your sesame seeds in a dry pan for just two minutes—you'll hear them start to pop and smell that rich, nutty aroma, and that's your signal to take them off heat.
  • If your sauce seems too thin after adding the slurry, let it simmer for another minute or two rather than adding more thickener, which can sometimes make it gluey.
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