# What You Need:
→ Noodles
01 - 10.5 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 tbsp mirin or dry sherry
07 - 2 tbsp honey or maple syrup
08 - 1 tbsp rice vinegar
09 - 1 tbsp brown sugar
10 - 2 tsp sesame oil
11 - 2 cloves garlic, minced
12 - 1 tsp fresh ginger, grated
13 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Garnish
14 - 2 tbsp toasted sesame seeds
15 - Extra sliced green onions
# How-To:
01 - Cook egg noodles according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking and prevent sticking, then set aside.
02 - Steam or blanch broccoli florets and julienned carrots for 2-3 minutes until tender-crisp. Immediately plunge into ice water to preserve color and texture, then drain well.
03 - 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 while stirring to dissolve sugar.
04 - Stir cornstarch slurry into simmering sauce and cook for 1-2 minutes, stirring constantly until glossy and thickened. Remove from heat immediately.
05 - Heat a wok or large skillet over medium-high heat. Add cooked noodles, blanched vegetables, and green onions. Pour teriyaki sauce over and toss vigorously until evenly coated and heated through, about 2 minutes.
06 - Divide noodle mixture among four bowls. Sprinkle generously with toasted sesame seeds and additional sliced green onions. Serve immediately while hot.
