Save to Pinterest My wok was still warm from breakfast when I decided to throw together this noodle bowl on a rainy Thursday afternoon. I had a head of broccoli that needed using and a bottle of soy sauce I'd been meaning to turn into something more interesting than a dipping sauce. The smell of garlic and ginger hitting hot sesame oil filled the kitchen so fast it pulled my neighbor to the window. That bowl turned into four, and I've been making it ever since.
I made this for a friend who claimed she didn't like noodles, which I found baffling. She sat at my counter skeptically poking at the broccoli until she took her first real bite. The way her face softened told me everything. She asked for the recipe before she even finished her bowl, and now she texts me photos of her own versions with snap peas and mushrooms.
Ingredients
- Egg noodles: Their slight chewiness holds up beautifully to the sauce, though I've swapped them for rice noodles when cooking for vegan friends without any loss of joy.
- Broccoli florets: I like them just tender with a bit of snap left, not mushy, because they add texture that balances the soft noodles.
- Carrots: Julienned carrots cook quickly and their natural sweetness plays nicely with the teriyaki glaze.
- Green onions: Both mild and sharp at once, they bring a fresh bite that cuts through the richness.
- Soy sauce: The salty backbone of the teriyaki sauce, and I always use low sodium so I can control the seasoning myself.
- Mirin: This sweet rice wine adds a subtle depth that regular sugar just can't replicate, though dry sherry works in a pinch.
- Honey or maple syrup: A little sweetness rounds out the salty and tangy notes, and maple syrup keeps it vegan if that's your goal.
- Rice vinegar: Just enough acidity to brighten everything up and keep the sauce from feeling heavy.
- Brown sugar: It deepens the sweetness and adds a hint of molasses flavor that white sugar doesn't offer.
- Sesame oil: A few drops go a long way, this is the scent that makes the whole dish smell like takeout.
- Garlic and ginger: Fresh is essential here, the aromatics bloom in the sauce and perfume every bite.
- Cornstarch slurry: This is what turns a thin sauce into a glossy glaze that coats the noodles instead of pooling at the bottom of the bowl.
- Toasted sesame seeds: They add a nutty crunch and make the dish look like you put in way more effort than you did.
Instructions
- Cook the noodles:
- Boil the egg noodles according to the package timing, then drain and rinse them under cold water to stop the cooking. This keeps them from turning gummy when you toss them in the wok later.
- Prepare the vegetables:
- Steam or blanch the broccoli and carrots for just 2 to 3 minutes until they're tender but still have a little resistance when you bite them. Overcooked vegetables turn this vibrant bowl into something sad and mushy.
- Make the teriyaki sauce:
- Combine soy sauce, mirin, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger in a small saucepan over medium heat and bring it to a gentle simmer. The kitchen will smell incredible almost immediately.
- Thicken the sauce:
- Stir in the cornstarch slurry and keep stirring constantly for 1 to 2 minutes until the sauce thickens and turns glossy. Remove it from the heat as soon as it coats the back of a spoon.
- Toss everything together:
- In a large wok or skillet, combine the cooked noodles, broccoli, carrots, and green onions with the teriyaki sauce and toss until everything is evenly coated and warmed through. The noodles should glisten.
- Serve and garnish:
- Divide the noodles among bowls and top each with toasted sesame seeds and extra sliced green onions. Serve immediately while everything is still hot and glossy.
Save to Pinterest I brought this to a potluck once and watched people go back for seconds before they'd even finished their first serving. One guy asked if I'd ordered it from a restaurant and seemed genuinely shocked when I told him it took me less than half an hour. That's when I realized this recipe had become one of my secret weapons, the kind of dish that makes you look like a much better cook than you actually are.
Making It Your Own
This bowl is endlessly adaptable, and I've never made it exactly the same way twice. Swap the broccoli for snap peas, bok choy, or bell peppers depending on what's in season or what's about to go bad in your fridge. I've added cubed tofu, shredded chicken, and even leftover steak, all of which soak up the teriyaki sauce beautifully. If you want more heat, a drizzle of chili oil or a sprinkle of red pepper flakes will wake everything up without overpowering the balance of sweet and savory.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the noodles will absorb some of the sauce as they sit. When I reheat it, I add a splash of water or a little extra soy sauce to loosen everything up, then warm it gently in a skillet over medium heat. Microwaving works in a pinch, but the wok gives you back some of that fresh cooked texture. I've even eaten it cold straight from the fridge on a hot day, and it still tastes good, just different.
Pairing and Serving Ideas
I usually serve this as a complete meal on its own, but it also works beautifully alongside crispy spring rolls or a simple cucumber salad dressed with rice vinegar and a pinch of sugar. If you're serving it to guests, a pot of green tea or a chilled Riesling makes a lovely companion. The slight sweetness of the wine echoes the teriyaki glaze without competing with it.
- Double the sauce if you like your noodles extra saucy, it keeps in the fridge for a week.
- Toast your sesame seeds in a dry pan for a minute before sprinkling them on top for deeper flavor.
- Use kitchen shears to cut the green onions directly over the bowl for less cleanup and more drama.
Save to Pinterest This noodle bowl has earned its spot in my weekly rotation because it never feels like a chore to make and always feels like a treat to eat. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like home no matter where you are.
Recipe Questions & Answers
- → Can I make this dish vegan?
Yes, substitute egg noodles with wheat or rice noodles and replace honey with maple syrup to make this completely plant-based while maintaining the same delicious flavor profile.
- → What vegetables work best in teriyaki noodle bowls?
Broccoli and carrots provide excellent crunch and color, but you can also add bell peppers, snap peas, bok choy, or mushrooms based on seasonal availability and preference.
- → How do I store leftovers?
Keep components separate in airtight containers in the refrigerator for up to 3 days. Reheat noodles and vegetables gently, adding a splash of water to refresh the sauce.
- → Can I add protein to this bowl?
Absolutely. Tofu, tempeh, edamame, or grilled chicken make excellent additions. Pan-fry your protein of choice before tossing with the noodles and sauce.
- → What makes the sauce glossy and thick?
The cornstarch slurry creates that restaurant-quality gloss and thickness. Mix cornstarch with cold water before adding to prevent lumps, and simmer until the sauce coats the back of a spoon.
- → Can I freeze the teriyaki sauce?
Yes, prepare the sauce ahead and freeze in small portions for up to 3 months. Thaw in the refrigerator overnight and reheat gently before tossing with fresh noodles and vegetables.