Asian Teriyaki Noodle Bowl (Print Version)

Quick Asian-style noodles with vegetables in teriyaki glaze

# Ingredient List:

→ 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

# Steps:

01 - Cook egg noodles according to package directions. Drain and rinse under cold water, then set aside.
02 - Steam or blanch broccoli florets and julienned carrots for 2 to 3 minutes until tender-crisp. 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 in the cornstarch slurry and 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 serving bowls and garnish with toasted sesame seeds and additional green onions.

# Expert Tips:

01 -
  • The sauce clings to every noodle with a glossy sheen that makes you feel like you've actually cooked something restaurant-quality.
  • Everything comes together in one pan at the end, which means fewer dishes and more time to actually enjoy your food.
  • It's forgiving enough for a beginner but interesting enough that you'll want to make it again next week.
02 -
  • Don't skip the step of rinsing the noodles—I learned this the hard way when a batch turned into a clumpy mess that made me question my entire cooking ability.
  • The cornstarch slurry is what separates a watery disappointment from something restaurant-worthy, so don't add it all at once or you'll end up with lumps.
  • Taste your sauce before tossing in the noodles because soy sauce saltiness varies wildly by brand and you might need to adjust.
03 -
  • Toast your own sesame seeds in a dry skillet over medium heat for about three minutes, shaking frequently, and they'll taste like something you bought from an actual spice merchant.
  • Keep your wok or skillet hot when you're tossing everything together—this creates that restaurant-quality finish and prevents everything from getting soggy.
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