Asian Teriyaki Noodle Bowl (Printer-Friendly)

Tender noodles in homemade teriyaki sauce with crisp vegetables and 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
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

# How-To Steps:

01 - Cook the egg noodles according to package instructions. Drain and rinse under cold water, then set aside.
02 - Steam or blanch the broccoli florets and julienned carrots for 2-3 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 1-2 minutes, stirring constantly, until the sauce thickens. Remove from heat.
05 - In a large wok or skillet, combine the cooked noodles, broccoli, carrots, and green onions with the teriyaki sauce. Stir until well coated and heated through.
06 - Divide the noodle mixture among bowls and garnish with toasted sesame seeds and additional sliced green onions.

# Helpful Hints:

01 -
  • It's the kind of meal that looks restaurant-quality but your weeknight self can absolutely pull off without breaking a sweat.
  • That glossy teriyaki sauce is addictive enough to make you want to drink it straight from the bowl, trust me on this.
  • The whole thing takes thirty minutes tops, which means you're eating before anyone gets too hangry.
02 -
  • Don't skip rinsing the cooked noodles with cold water, because they'll clump together and ruin your texture.
  • The cornstarch slurry needs to be stirred in quickly and constantly, or you'll end up with lumps that no amount of effort can fix.
  • Toast your own sesame seeds in a dry pan for two minutes if you can, because that one small step elevates the entire dish from good to unforgettable.
03 -
  • If your sauce seems too thin after adding the slurry, don't panic, just let it simmer for another minute or two because sometimes it needs a beat to fully thicken.
  • Leftovers are genuinely good cold the next day if you pack the sesame seeds separately, making this the kind of dish that's as smart for meal prep as it is for a quick dinner.
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