Asian Teriyaki Noodle Bowl (Printable)

Tender noodles in sweet teriyaki sauce with crisp vegetables and nutty sesame topping.

# What 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

# How-To:

01 - Cook the egg noodles according to package instructions. Drain thoroughly, rinse under cold water, and 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 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 Tips:

01 -
  • It comes together faster than delivery arrives, which feels like a small miracle on a Tuesday night.
  • The sauce coats everything so evenly that even the pickiest vegetables taste like they belong there.
  • You can make a huge batch and eat it cold straight from the fridge the next day without guilt.
02 -
  • If your sauce doesn't thicken after adding the cornstarch slurry, you either didn't stir it enough or the heat wasn't high enough, so next time mix the slurry one more time before adding it and keep the pan at a steady simmer.
  • Rinsing the noodles under cold water after cooking keeps them from clumping into a solid mass, but this also cools them down, so tossing them in the hot wok for a minute brings the temperature back up.
03 -
  • Toast your sesame seeds yourself in a dry pan over medium heat for two minutes instead of buying them pre-toasted, because the flavor is brighter and the texture stays crunchier.
  • Taste the sauce before you add the cornstarch slurry and adjust the sweetness or saltiness then, because once it thickens it's harder to balance the flavors.
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