Asian Teriyaki Noodle Bowl (Printable Version)

Tender egg noodles in sweet teriyaki sauce with crisp vegetables and sesame seed garnish

# The Ingredients 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 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 Instructions:

01 - Cook the egg noodles according to package directions. Drain thoroughly, rinse under cold running water, and set aside.
02 - Steam or blanch the broccoli florets and julienned carrots for 2-3 minutes until just tender while maintaining a crisp texture. Set aside.
03 - In a small saucepan over medium heat, combine soy sauce, mirin, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger. Bring to a gentle simmer.
04 - Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce reaches desired consistency. Remove from heat.
05 - In a large wok or skillet, toss the cooked noodles, broccoli, carrots, and green onions with the teriyaki sauce. Stir continuously until all components are evenly coated and heated through.
06 - Divide the noodle mixture among serving bowls and garnish with toasted sesame seeds and additional sliced green onions.

# Additional Tips::

01 -
  • It comes together in thirty minutes flat, which means weeknight dinner that doesn't feel rushed or compromised.
  • The sauce tastes like you've been simmering it for hours, but the balance of sweet, salty, and umami happens almost by accident.
  • Crisp vegetables mixed with silky noodles create a texture contrast that keeps every bite interesting.
02 -
  • Don't skip the cornstarch slurry or your sauce will be runny and slide off the noodles instead of clinging to them like it should.
  • Cold water on the cooked noodles stops them from overcooking and prevents them from turning into mush when you toss them with hot sauce.
03 -
  • If you don't have mirin, dry sherry or even a splash of rice vinegar mixed with a touch of sugar will approximate the flavor without derailing the whole dish.
  • The cornstarch slurry trick works on almost every Asian sauce, and once you understand how it works you'll start seeing it everywhere and wonder how you ever lived without it.
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