Asian Teriyaki Noodle Bowl (Printable version)

Tender egg noodles tossed with broccoli, carrots, and a sweet-savory teriyaki glaze topped with sesame seeds.

# What You 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 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

# Step-by-step guide:

01 - Cook egg noodles according to package directions. Drain through a strainer, rinse under cold water, and reserve.
02 - Steam or blanch 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 slurry and cook for 1 to 2 minutes, stirring continuously, until thickened. Remove from heat.
05 - In a large wok or skillet, toss cooked noodles, broccoli, carrots, and green onions with teriyaki sauce. Stir until evenly coated and heated through.
06 - Distribute among serving bowls and top with toasted sesame seeds and additional sliced green onions.

# Expert Tips:

01 -
  • It comes together in 30 minutes, which means dinner can actually happen on a weeknight without takeout.
  • The sauce is forgiving enough that you'll taste it right the first time, but flexible enough to adjust to your mood.
  • Somehow it feels restaurant-quality when you plate it, even though you're standing in your own kitchen in questionable pants.
02 -
  • Don't skip the cornstarch slurry or you'll end up with teriyaki soup, which sounds okay in theory but disappoints in practice when it runs all over your bowl.
  • The cold water rinse on the noodles isn't just fussy; it stops them from cooking further and sticking together, which is the kind of detail that separates okay from actually good.
03 -
  • Keep your mise en place organized because the actual cooking happens fast and you won't have time to find things.
  • If your sauce breaks or gets too thick, add a tablespoon of water at a time until it's back to silky; it's forgiving up to a point but respect its boundaries.
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