Asian Teriyaki Noodle Bowl (Printable)

Tender egg noodles in sweet teriyaki sauce with crisp broccoli, carrots, and sesame seeds.

# Components:

→ 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

# Directions:

01 - Cook egg noodles according to package directions. Drain thoroughly and rinse under cold water to stop cooking. Set aside.
02 - Steam or blanch broccoli florets and julienned carrots for 2 to 3 minutes until tender-crisp. Transfer to a clean bowl.
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, stirring occasionally.
04 - Pour the cornstarch slurry into the simmering sauce and stir constantly for 1 to 2 minutes until thickened. Remove from heat.
05 - In a large wok or skillet, combine cooked noodles, broccoli, carrots, and green onions. Pour teriyaki sauce over the mixture and toss until everything is evenly coated and heated through.
06 - Divide noodle mixture among serving bowls. Top with toasted sesame seeds and additional sliced green onions.

# Expert Advice:

01 -
  • It comes together faster than you can decide what to watch on TV, and tastes like you spent hours in the kitchen.
  • The teriyaki sauce clings to every strand of noodle and vegetable, delivering that perfect sweet-savory balance in every bite.
  • You can toss in whatever vegetables are wilting in your crisper drawer and still end up with something vibrant and delicious.
02 -
  • Rinsing the noodles after cooking is crucial, or they will stick together in a gummy clump by the time you finish the sauce.
  • Do not skip the cornstarch slurry or your sauce will stay thin and watery, pooling at the bottom instead of clinging to the noodles.
  • Toast your sesame seeds in a dry skillet for a minute or two before sprinkling, because the nutty aroma makes all the difference.
03 -
  • Use a wok if you have one, because the high sides make tossing the noodles easier and more dramatic.
  • Prep all your ingredients before you start cooking, because once the sauce goes in, everything moves fast.
  • Taste the sauce before tossing and adjust the sweetness or saltiness to your liking, because every brand of soy sauce is a little different.
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