Asian Teriyaki Noodle Bowl (Printable)

Vibrant noodle bowl with tender egg noodles in homemade teriyaki sauce, loaded with crisp vegetables and sesame seeds.

# Components:

→ Noodles

01 - 10.5 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 for serving

# Method:

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 just tender but still 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 slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens. 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 serving bowls and garnish with toasted sesame seeds and extra green onions.

# Expert Advice:

01 -
  • Everything comes together in one pan after a quick simmer, so cleanup is almost nonexistent.
  • The teriyaki sauce clings to every strand of noodle and coats the vegetables without feeling heavy or overly sweet.
  • You can toss in whatever vegetables or proteins you have on hand and it still tastes intentional.
  • It reheats beautifully the next day, which means lunch is already handled.
02 -
  • Do not skip rinsing the noodles after cooking, or they will clump together into a sticky mass that no amount of stirring will fix.
  • Make the cornstarch slurry ahead of time and stir it again right before adding it to the sauce, because the starch settles quickly.
  • Taste the sauce before tossing it with the noodles, because different brands of soy sauce vary in saltiness and you may need to adjust with a bit more honey or vinegar.
03 -
  • Toast your sesame seeds in a dry skillet for two minutes before sprinkling them on top, it wakes up their flavor and makes them taste freshly nutty.
  • If your sauce looks too thick, thin it with a tablespoon of water or vegetable broth instead of adding more soy sauce, which can make it too salty.
  • Use a wok if you have one, the high sides make tossing the noodles easier and help everything heat evenly without spilling.
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