There’s something truly comforting and delightfully vibrant about a noodle bowl that hits all the right notes: sweet, savory, tangy, and packed with fresh veggies. This Asian Teriyaki Noodle Bowl Recipe brings together tender egg noodles, crisp broccoli, and carrots all lovingly coated in a homemade teriyaki sauce that’s perfectly balanced with garlic, ginger, and a touch of honey. It’s the kind of dish that feels both wholesome and indulgent, making it an ideal weeknight dinner or a crowd-pleasing meal to share. Trust me, once you try this recipe, it’s going to become a trusted favorite in your kitchen!
Ingredients You’ll Need
This recipe is refreshingly simple yet thoughtfully put together. Each ingredient plays a vital role, whether it’s the rich umami from soy sauce or the fresh crunch of green onions. Collecting these basic pantry staples will make your cooking experience smooth and enjoyable.
- 10.6 oz egg noodles: The soft, springy base that soaks up the delicious sauce beautifully.
- 2 cups broccoli florets: Adds bright color and that satisfying crispness.
- 2 medium carrots, julienned: Provides natural sweetness and lovely texture contrast.
- 2 green onions, sliced: Brings a subtle sharpness and freshness to the bowl.
- 1/4 cup soy sauce: The salty backbone, lending rich umami flavor.
- 2 tablespoons mirin or dry sherry: Adds a gentle sweetness and depth.
- 2 tablespoons honey or maple syrup: Balances the savory with natural sweetness.
- 1 tablespoon rice vinegar: A bright, tangy note that lifts the sauce.
- 1 tablespoon brown sugar: Enhances caramelization and smoothness in the sauce.
- 2 teaspoons sesame oil: Brings a toasty aroma and richness.
- 2 cloves garlic, minced: Infuses warmth and savory punch.
- 1 teaspoon fresh ginger, grated: Adds a zesty, spicy kick.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Helps thicken the sauce to that perfect silkiness.
- 2 tablespoons toasted sesame seeds: For a delightful crunch and nutty flavor on top.
- Extra sliced green onion: Garnishes the final bowl with fresh bursts of color and flavor.
How to Make Asian Teriyaki Noodle Bowl Recipe
Step 1: Prepare the Noodles
Begin by cooking your egg noodles according to package instructions. Be sure to drain them well and rinse under cold water; this stops the cooking process and prevents them from turning mushy. Setting these aside ensures your noodles stay perfectly tender, ready to soak up all the delicious sauce in the next steps.
Step 2: Steam the Vegetables
Next, gently steam your broccoli florets and julienned carrots until they’re just tender but still have a satisfying crunch, which usually takes about 2 to 3 minutes. This keeps their vibrant color and fresh taste intact, contributing to a lively texture contrast in your dish.
Step 3: Make the Teriyaki Sauce
In a small saucepan over medium heat, combine soy sauce, mirin, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger. Bring this wonderful mix to a gentle simmer while stirring occasionally. This is where your kitchen begins to fill with those irresistible aromas that really set the stage for the Asian Teriyaki Noodle Bowl Recipe.
Step 4: Thicken the Sauce
Once your sauce is simmering, stir in the cornstarch slurry (cornstarch mixed with water) gradually while stirring constantly. Within a minute or two, the sauce will thicken to a silky, glossy consistency that clings beautifully to your noodles and veggies.
Step 5: Combine and Coat
In a large wok or skillet, toss together the cooked noodles, steamed broccoli, carrots, and sliced green onions. Pour the luscious teriyaki sauce over this mix and stir well to coat everything evenly. Warm through so the flavors meld wonderfully.
Step 6: Finish and Serve
Divide your noodle mixture into serving bowls. Sprinkle toasted sesame seeds generously on top and add extra sliced green onions for an eye-catching finish. This final flourish brings added crunch and fresh flavor to your Asian Teriyaki Noodle Bowl Recipe.
How to Serve Asian Teriyaki Noodle Bowl Recipe
Garnishes
To elevate your bowl, shredded nori, a drizzle of spicy mayo, or even a handful of chopped peanuts can be fantastic garnishes. These additions introduce extra layers of flavor and texture, making each bite more exciting and satisfying.
Side Dishes
If you want to round out your meal, consider serving it alongside crispy spring rolls, steamed dumplings, or a light cucumber salad tossed with rice vinegar and sesame oil. These sides complement the noodle bowl’s flavors without overpowering them.
Creative Ways to Present
Present your Asian Teriyaki Noodle Bowl Recipe in individual clear glass bowls or bento-style boxes for a fun and modern twist. Layer the noodles first, arrange the veggies neatly on top, and drizzle the sauce right before serving for an irresistible visual appeal.
Make Ahead and Storage
Storing Leftovers
Your leftover noodle bowl keeps beautifully in an airtight container in the fridge for up to 3 days. Store the sauce separately if possible to maintain the best texture, then combine and reheat just before eating.
Freezing
While freezing this noodle bowl is possible, it’s best to freeze the sauce alone. Noodles and vegetables can become a bit mushy when frozen. Store the sauce in freezer-safe containers for up to one month and thaw when ready to enjoy.
Reheating
Gently reheat your leftovers in a skillet over medium heat, stirring often to avoid sticking. If the sauce has thickened too much, add a splash of water or broth to loosen it up and revive that perfect silky texture.
FAQs
Can I use other noodles for this Asian Teriyaki Noodle Bowl Recipe?
Absolutely! While egg noodles work wonderfully here, you can substitute with soba noodles, rice noodles, or even spaghetti in a pinch. Just cook according to package instructions and proceed with the recipe as usual.
Is there a vegetarian or vegan option for this recipe?
Yes, this recipe is naturally vegetarian and can easily be made vegan by using maple syrup instead of honey, and ensuring your soy sauce is vegan-friendly. You can also add tofu or tempeh for extra protein.
How can I make the sauce spicier?
For a spicy kick, stir in some red pepper flakes, Sriracha, or freshly chopped chili peppers while simmering the sauce. Adjust the level to suit your taste buds!
Can I prepare parts of this recipe in advance?
Definitely! The sauce can be made ahead and refrigerated for up to three days. You can also prep the vegetables and slice green onions in advance for a quicker assembly when you’re ready to cook.
What are good protein additions for this bowl?
Grilled chicken, shrimp, beef strips, or pan-seared tofu all pair beautifully with this noodle bowl, giving you a more filling and varied meal. Add them right when tossing the noodles to warm through evenly.
Final Thoughts
I’m genuinely excited for you to try this Asian Teriyaki Noodle Bowl Recipe because it’s one of those dishes that never fails to bring comfort and joy to the table. It’s so easy, so flavorful, and so versatile that you’ll find yourself making it again and again. Get your ingredients together, follow these steps, and prepare to fall in love with every delicious, colorful bite!
Print
Asian Teriyaki Noodle Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This Asian Teriyaki Noodle Bowl is a quick and flavorful recipe perfect for a wholesome weeknight dinner. Tender egg noodles are tossed with steamed broccoli, crisp julienned carrots, and fresh green onions, all coated in a rich, homemade teriyaki sauce made with soy sauce, mirin, honey, and aromatic garlic and ginger. Finished with toasted sesame seeds and extra green onions for a delightful crunch and vibrant presentation.
Ingredients
Noodles and Vegetables
- 10.6 oz egg noodles
- 2 cups broccoli florets
- 2 medium carrots, julienned
- 2 green onions, sliced
Teriyaki Sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin or dry sherry
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons toasted sesame seeds
- Extra sliced green onion (for garnish)
Instructions
- Prepare the Noodles: Cook the egg noodles following the package instructions. Once cooked, drain carefully and rinse under cold water to halt further cooking. Set the noodles aside while you prepare the other components.
- Steam the Vegetables: Steam or blanch the broccoli florets and julienned carrots for 2 to 3 minutes, ensuring they are tender yet still crisp. Transfer them to a clean bowl to keep warm.
- Make the Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, mirin, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger. Bring the mixture to a gentle simmer, stirring occasionally to blend the flavors.
- Thicken the Sauce: Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly. Continue cooking for 1 to 2 minutes until the sauce thickens to a glossy consistency. Remove the pan from heat.
- Combine and Coat: In a large wok or skillet, add the cooked noodles, steamed broccoli, carrots, and sliced green onions. Pour the thickened teriyaki sauce over the ingredients and toss thoroughly to ensure everything is evenly coated and heated through.
- Finish and Serve: Divide the noodle mixture evenly among four serving bowls. Sprinkle toasted sesame seeds and extra sliced green onions on top for garnish and added flavor. Serve immediately and enjoy.
Notes
- For a vegan option, substitute honey with maple syrup and ensure mirin is alcohol-free or use dry sherry accordingly.
- If you prefer spicier flavors, add a pinch of crushed red pepper flakes to the teriyaki sauce while simmering.
- Feel free to add cooked protein such as tofu, chicken, or shrimp to make it a more substantial meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
