Asian Teriyaki Noodle Bowl (Print Version)

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

# What You'll Need:

→ 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
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 - Extra sliced green onion

# How To Make It:

01 - Cook the egg noodles according to package instructions. Drain thoroughly, rinse under cold water, and set aside.
02 - Steam or blanch the 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 slurry and cook for 1 to 2 minutes, stirring constantly, until thickened. Remove from heat.
05 - 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.
06 - Divide the noodle mixture among bowls and garnish with toasted sesame seeds and extra green onions.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinner that tastes like you actually tried.
  • The sauce is genuinely balanced—sweet, salty, tangy, all at once—so you won't be reaching for condiments.
  • Leftovers taste even better the next day when the flavors have settled into the noodles.
  • You can customize the vegetables based on what's wilting in your crisper drawer.
02 -
  • Don't skip rinsing the noodles under cold water after cooking—it stops them from continuing to cook and getting mushy, plus it washes away excess starch that would make them gummy.
  • The cornstarch slurry is non-negotiable if you want sauce that clings instead of slides off; if you add cornstarch directly to the liquid, you'll get lumps.
  • Blanching the vegetables separately instead of adding them raw keeps them from overcooking while the sauce simmers.
03 -
  • Toast your own sesame seeds in a dry skillet for two minutes—they go from bland to nutty and fragrant, and it's genuinely worth the extra step.
  • If your sauce breaks or gets too thick, add a tablespoon of water at a time while whisking until you get the consistency back to glossy and pourable.
  • Use fresh ginger instead of ground; it's sharper and brighter, and you can grate it directly into the sauce without any extra prep.
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