# 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
# How-To:
01 - Cook egg noodles according to package directions. Drain thoroughly, rinse under cold water, and reserve.
02 - Steam or blanch broccoli florets and julienned carrots for 2 to 3 minutes until tender-crisp. Set aside.
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 - Add cornstarch slurry to the simmering sauce and stir constantly for 1 to 2 minutes until thickened. Remove from heat.
05 - Toss cooked noodles, broccoli, carrots, and green onions with teriyaki sauce in a large wok or skillet. Stir until evenly coated and heated through.
06 - Divide noodle mixture among bowls and top with toasted sesame seeds and fresh green onions.
