Asian Teriyaki Noodle Bowl (Printable View)

Vibrant noodles with crisp vegetables in homemade teriyaki sauce, topped with 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 - Additional sliced green onion

# How to Make It:

01 - Cook egg noodles according to package directions. Drain thoroughly and rinse under cold water until completely cooled. Set aside.
02 - Steam or blanch broccoli florets and julienned carrots for 2 to 3 minutes until tender-crisp. Transfer to a bowl and set aside.
03 - Combine soy sauce, mirin, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger in a small saucepan. Place over medium heat and bring to a gentle simmer.
04 - Stir cornstarch slurry into the simmering sauce and cook for 1 to 2 minutes, stirring constantly, until the mixture reaches desired thickness. Remove from heat.
05 - In a large wok or skillet, combine cooked noodles, blanched broccoli, carrots, and green onions. Pour teriyaki sauce over the mixture and toss until all ingredients are evenly coated and heated through.
06 - Distribute noodle mixture evenly among serving bowls. Top each bowl with toasted sesame seeds and additional sliced green onions.

# Expert Tips:

01 -
  • It's ready in 30 minutes flat, yet tastes like you actually tried in the kitchen.
  • The sauce clings to every noodle in this glossy, addictive way that makes you keep going back for just one more bite.
  • Naturally vegetarian but flexible enough to throw in chicken, tofu, or whatever protein you have hanging around.
02 -
  • Don't rinse your noodles if you're using them immediately in a hot sauce—they stick together and won't absorb flavor; only rinse if you're making this ahead and storing them cold.
  • The cornstarch slurry only works if you whisk it together right before adding it; let it sit and the cornstarch sinks to the bottom and lumps up in the sauce.
03 -
  • Make the sauce ahead of time and store it in the fridge for up to three days—this is actually when the flavors deepen and meld, and you can reheat gently before tossing.
  • Toast your own sesame seeds in a dry skillet for two minutes if you can; they go from flat and ordinary to fragrant and alive in no time.
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