Asian Teriyaki Noodle Bowl (Printable)

Egg noodles in sweet-savory teriyaki sauce with fresh vegetables and nutty sesame garnish.

# 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

# Step-by-step Directions:

01 - Cook egg noodles according to package instructions. Drain and rinse under cold water, then set aside.
02 - Steam or blanch broccoli florets and julienned carrots for 2 to 3 minutes until 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 cooked noodles, broccoli, carrots, and green onions with teriyaki sauce. Stir until everything is well coated and heated through.
06 - Divide noodle mixture among serving bowls and garnish with toasted sesame seeds and additional sliced green onions.

# Expert Advice:

01 -
  • The entire meal comes together in 30 minutes, which means weeknight dinners suddenly feel doable again.
  • That glossy teriyaki coat clings to every noodle strand, so you actually taste the sauce with each bite instead of it pooling at the bottom.
  • It's endlessly customizable—swap in your favorite vegetables or add protein without changing the soul of the dish.
02 -
  • If your sauce is too thin when you taste it, you didn't cook the cornstarch slurry long enough—go back and let it bubble for another minute, stirring constantly, and the viscosity will deepen noticeably.
  • Don't skip the cold water rinse on the noodles or they'll continue cooking from residual heat and turn into mush by the time you mix everything together.
03 -
  • Toast your own sesame seeds in a dry skillet for 30 seconds if you can manage it—the difference between pre-toasted and freshly toasted is the difference between background flavor and something that actually announces itself.
  • If mirin is hard to find where you live, equal parts honey and soy sauce can work in a pinch, though the result leans slightly more toward caramel than the delicate sweetness real mirin brings.
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