Asian Teriyaki Noodle Bowl (Printable)

Tender egg noodles in sweet teriyaki sauce with crisp vegetables and sesame seeds

# 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 - Additional sliced green onion for serving

# Preparation Steps:

01 - Cook egg noodles according to package directions. Drain thoroughly, rinse under cold running water, and set aside.
02 - Steam or blanch broccoli florets and julienned carrots for 2 to 3 minutes until just tender-crisp. Transfer to a bowl and reserve.
03 - Combine soy sauce, mirin, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger in a small saucepan over medium heat. Bring to a gentle simmer.
04 - Stir in cornstarch slurry slowly while stirring constantly. Cook for 1 to 2 minutes until sauce reaches desired thickness. Remove from heat.
05 - In a large wok or skillet, toss cooked noodles, blanched vegetables, and sliced green onions with teriyaki sauce. Stir until all ingredients are evenly coated and heated through.
06 - Divide noodle mixture among serving bowls. Garnish each portion with toasted sesame seeds and additional sliced green onions before serving.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinners stop feeling like a negotiation with yourself.
  • The sauce is so addictively sweet and savory that you'll find yourself licking your bowl when you think no one's looking.
  • Those crisp vegetables give you something to bite into, making the whole thing feel substantial even without meat.
02 -
  • Don't skip the ice bath for your vegetables—I learned this the hard way when I made them soggy once, and the whole bowl felt mushy instead of vibrant.
  • Make sure your cornstarch slurry is fully mixed before adding it to the sauce, otherwise you'll end up with starchy lumps that won't cook out.
  • The sauce thickens as it cools, so if it seems a little thin when you finish cooking, it'll set up perfectly in the bowl.
03 -
  • Toast your sesame seeds fresh in a dry pan right before serving—just 60 seconds over medium heat releases their oils and makes them taste a thousand times better.
  • Keep your sauce warm on the stove while you're getting everything else ready, and if it sits too long it'll thicken too much, so just add a splash of water to loosen it back up.
Return