Asian Teriyaki Noodle Bowl (Printable)

Quick noodle bowl with homemade teriyaki sauce, crisp vegetables, and sesame garnish

# 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 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

# Directions:

01 - Cook egg noodles according to package directions. Drain thoroughly and rinse under cold water to stop cooking. Set aside.
02 - Steam or blanch broccoli florets and julienned carrots for 2 to 3 minutes until tender-crisp. Transfer to a plate and set aside.
03 - In a small saucepan over medium heat, combine soy sauce, mirin, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger. Bring to a gentle simmer.
04 - Stir the cornstarch slurry into the simmering sauce 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 noodle mixture among bowls and garnish with toasted sesame seeds and additional sliced green onions. Serve immediately.

# Expert Advice:

01 -
  • Everything comes together in one pan after the noodles are done, so cleanup is nearly nonexistent.
  • The teriyaki sauce thickens into a glossy coating that clings to every strand and vegetable piece.
  • You can toss in whatever vegetables are lingering in your crisper drawer and it still tastes intentional.
  • It's filling enough to satisfy without leaving you sluggish, which makes it perfect for lunch or a light dinner.
02 -
  • Rinsing the noodles after cooking is not optional, it prevents them from clumping into a sticky mass when you try to toss them later.
  • Don't skip the cornstarch slurry or your sauce will stay thin and watery instead of clinging to the noodles like it should.
  • Add the vegetables at the last moment so they stay crisp, nobody wants limp broccoli in their bowl.
03 -
  • Make the teriyaki sauce ahead and store it in a jar so you can pull together this bowl even faster on busy nights.
  • If your sauce breaks or looks grainy, whisk in a teaspoon of cold water off the heat and it will come back together.
  • Always taste before serving and adjust with a splash more soy sauce, vinegar, or honey depending on your mood that day.
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