Asian Teriyaki Noodle Bowl

The Asian Teriyaki Noodle Bowl is a vibrant and satisfying main dish that brings the flavors of an Asian-inspired kitchen to your table in just 30 minutes. This easy recipe features tender egg noodles tossed in a sweet and savory homemade sauce, paired with crisp broccoli and julienned carrots for a wholesome meal that serves four.

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Making your own teriyaki sauce from scratch is the secret to this dish's success. By combining soy sauce, mirin, honey, and fresh aromatics like garlic and ginger, you create a glossy glaze that perfectly coats every strand of the egg noodles.

Ingredients

• Noodles: 300 g egg noodles
• Vegetables: 2 cups broccoli florets, 2 medium carrots (julienned), 2 green onions (sliced)
• Teriyaki Sauce: 1/4 cup soy sauce, 2 tbsp mirin (or dry sherry), 2 tbsp honey or maple syrup, 1 tbsp rice vinegar, 1 tbsp brown sugar, 2 tsp sesame oil, 2 cloves garlic (minced), 1 tsp fresh ginger (grated), 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Garnish: 2 tbsp toasted sesame seeds, extra sliced green onion

Instructions

Step 1

Cook the egg noodles according to package instructions. Drain, rinse under cold water, and set aside.

Step 2

Steam or blanch the broccoli florets and julienned carrots for 2-3 minutes until just tender but still crisp. Set aside.

Step 3

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.

Step 4

Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until thickened. Remove from heat.

Step 5

In a large wok or skillet, toss the cooked noodles, broccoli, carrots, and green onions with the teriyaki sauce. Stir until everything is well coated and heated through.

Step 6

Divide among bowls and garnish with toasted sesame seeds and extra green onions.

Zusatztipps für die Zubereitung

To maintain the vibrant color and crunch of the vegetables, ensure you do not overcook the broccoli and carrots during the blanching stage. A quick 2-3 minute dip in boiling water followed by a drain is usually sufficient.

Varianten und Anpassungen

For a vegan-friendly version, simply substitute the egg noodles with wheat or rice noodles and use maple syrup instead of honey. To increase the protein content, consider adding tofu, tempeh, or grilled chicken to the wok during the final tossing step.

Serviervorschläge

Enhance your dining experience by pairing this savory noodle bowl with a light green tea or a crisp white wine such as a Riesling. These beverages complement the ginger and soy components of the teriyaki sauce beautifully.

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This vegetarian-friendly meal provides 375 calories and 12 grams of protein per serving. Please note that this dish contains wheat, eggs, soy, and sesame; always double-check your packaged ingredients if you have specific allergen concerns.

Recipe FAQs

→ Can I make this dish vegan?

Substitute wheat or rice noodles for egg noodles and replace honey with maple syrup to make this completely plant-based while maintaining the same delicious flavor profile.

→ How long does homemade teriyaki sauce keep?

Store the sauce in an airtight container in the refrigerator for up to two weeks. The cornstarch may cause it to thicken when cold, so gently reheat before using.

→ What vegetables work best in this bowl?

Broccoli and carrots provide excellent texture and color, but you can also add bell peppers, snap peas, edamame, or shredded cabbage for variety and extra nutrition.

→ Can I add protein to make it more filling?

Yes, cubed tofu, tempeh strips, or grilled chicken breast pair beautifully with the teriyaki flavors. Add the protein during the final toss to heat through and coat with sauce.

→ What's the best way to reheat leftovers?

Reheat gently in a skillet over medium-low heat with a splash of water to loosen the sauce. Alternatively, warm in the microwave at 50% power to prevent the noodles from becoming rubbery.