Asian Teriyaki Noodle Bowl (Printable)

Vibrant noodle bowl with egg noodles, crisp vegetables, and rich teriyaki sauce finished with sesame seeds. Ready in 30 minutes.

# 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

# Method:

01 - Cook egg noodles according to package instructions. Drain, rinse under cold water, and set aside.
02 - Steam or blanch 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 thickened. 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 among bowls and garnish with toasted sesame seeds and extra green onions.

# Expert Advice:

01 -
  • Everything comes together in about half an hour, which means you can have a restaurant-quality bowl on a weeknight without the stress.
  • The homemade teriyaki sauce tastes leagues better than store-bought, and you control exactly how sweet or salty it gets.
  • It's endlessly adaptable, so you can toss in whatever vegetables are lurking in your crisper drawer and call it dinner.
02 -
  • Rinsing the noodles after cooking is crucial, it stops them from overcooking and keeps them from turning into a gummy tangle.
  • Don't skip the cornstarch slurry, it's the difference between a watery sauce and one that clings beautifully to every noodle.
  • Taste the sauce before tossing it with the noodles, you might want a little more honey or a splash more vinegar depending on your mood.
03 -
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on top, it wakes up their flavor and makes them even nuttier.
  • Use fresh ginger and garlic instead of jarred, the difference in brightness and aroma is worth the extra two minutes of grating and mincing.
  • If you want a vegan version, swap the egg noodles for rice noodles and use maple syrup instead of honey, it's just as delicious.
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