Asian Teriyaki Noodle Bowl (Print Version)

Quick noodle bowl with teriyaki glazed vegetables and sesame crunch

# What You'll Need:

→ 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 finishing

# How to Make It:

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 to 3 minutes until tender-crisp. Set aside.
03 - Combine soy sauce, mirin, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger in a small saucepan over medium heat. Bring to a gentle simmer.
04 - Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce reaches desired thickness. Remove from heat.
05 - In a large wok or skillet, toss the cooked noodles, broccoli, carrots, and green onions with the teriyaki sauce until evenly coated and heated through.
06 - Divide the noodle mixture among individual bowls. Garnish with toasted sesame seeds and additional sliced green onions before serving.

# Expert Tips:

01 -
  • It comes together in 30 minutes but tastes like you spent way more time than you actually did.
  • The sauce is glossy, slightly sweet, and coats every noodle in that addictive umami flavor that makes you want to scrape the bowl.
  • Vegetables stay crisp and bright instead of turning into mushy disappointment, which honestly changed my relationship with wok cooking.
02 -
  • Don't skip the cold rinse on your noodles because they'll continue cooking in the residual heat and turn into noodle soup instead of a proper bowl.
  • The cornstarch slurry needs to be fully dissolved before it hits the sauce, or you'll end up with little flour pockets instead of smooth glaze.
  • Blanching the vegetables separately from cooking them in the final wok step keeps them crisp instead of overcooked and sad.
03 -
  • Keep all your ingredients prepped and ready before you start cooking because the actual wok time is less than five minutes and you won't have time to chop garlic mid-toss.
  • If your sauce ends up too thin, mix another cornstarch slurry and cook it in for another minute; if it's too thick, add a splash of water or broth to loosen it up.
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