Asian Teriyaki Noodle Bowl (Printable)

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

# 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 Steps:

01 - Cook egg noodles according to package directions. Drain thoroughly, rinse under cold running water, and set aside.
02 - Steam or blanch broccoli florets and julienned carrots for 2 to 3 minutes until tender-crisp. Transfer to a separate plate.
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 - Add the cornstarch slurry to the simmering sauce and stir constantly for 1 to 2 minutes until thickened. Remove from heat immediately.
05 - In a large wok or skillet, toss cooked noodles, broccoli, carrots, and green onions with the teriyaki sauce. Stir until evenly coated and heated through.
06 - Divide noodle mixture among serving bowls and garnish with toasted sesame seeds and additional sliced green onions.

# Expert Advice:

01 -
  • It's ready in half an hour, which means you can feed yourself well without sacrificing your entire evening to cooking.
  • The sauce coats every noodle and vegetable so perfectly that you'll find yourself scraping the bottom of the bowl without thinking.
  • You can throw in whatever protein you have on hand and nobody will question whether it belongs there.
02 -
  • Don't skip rinsing the noodles after cooking—this stops them from clumping together and tasting starchy.
  • The cornstarch slurry has to go in slowly and you have to keep stirring, or you'll end up with a sauce that's either lumpy or watery with no in-between.
  • Toast your own sesame seeds in a dry pan for about two minutes if you can, because the difference between pre-toasted and freshly toasted is the difference between okay and actually good.
03 -
  • Have everything chopped and ready before you start cooking because noodles and vegetables cook faster than you think, and you don't want to be frantically mincing garlic while your pan sits there waiting.
  • If your sauce breaks or gets too thick, just whisk in a tablespoon of water at a time until it reaches the consistency you want—it's forgiving if you stay calm.
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