This delicious Teriyaki Prawns & Broccoli Noodles brings together succulent prawns glazed in homemade teriyaki sauce with crisp-tender broccoli and silky noodles for a complete meal that’s both satisfying and surprisingly healthy. The prawns are quickly seared until golden, then tossed in a glossy teriyaki sauce that balances sweet mirin and brown sugar with savory soy sauce and fresh ginger. Combined with vibrant green broccoli florets and your choice of noodles, this dish delivers restaurant-quality Asian flavors in just 25 minutes. This recipe serves 4 people generously and represents the perfect weeknight dinner that’s both nutritious and indulgent, providing lean protein, vegetables, and complex carbohydrates in one beautifully balanced bowl.
The Secret to Perfect Teriyaki
Authentic teriyaki sauce is all about balance – the perfect harmony between sweet and salty, thick enough to coat the prawns without being overpowering. The key is making your own sauce rather than using bottled versions, which allows you to control the sweetness and achieve that signature glossy finish that makes teriyaki so appealing.
Essential Ingredients
For the homemade teriyaki sauce:
- 1/3 cup low-sodium soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
For the prawns and vegetables:
- 1 1/2 pounds large prawns, peeled and deveined
- 1 large head broccoli, cut into bite-sized florets
- 8 ounces udon noodles, ramen noodles, or rice noodles
- 3 tablespoons vegetable oil, divided
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For garnish and serving:
- 3 green onions, thinly sliced
- 2 tablespoons sesame seeds, toasted
- 1 tablespoon fresh cilantro, chopped (optional)
- Lime wedges for serving
- Red pepper flakes (optional)
Creating Perfect Teriyaki Sauce
In a small saucepan, whisk together soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger. The mixture should be smooth with no lumps of brown sugar remaining. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a gentle simmer.
In a small bowl, whisk cornstarch with water to create a slurry with no lumps. Slowly whisk this into the simmering sauce and continue cooking for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. The finished sauce should be glossy and have a syrup-like consistency. Remove from heat and set aside.
Preparing Perfect Prawns
Pat the prawns completely dry with paper towels and season with salt and pepper. Dry prawns are crucial for proper searing and preventing the pan from becoming watery. If using frozen prawns, make sure they’re completely thawed and drained.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the prawns in a single layer, making sure not to overcrowd the pan. Cook for 2 minutes without moving them to develop a golden crust, then flip and cook for another 1-2 minutes until pink and cooked through.
Achieving Restaurant-Quality Glaze
Add the prepared teriyaki sauce to the prawns and toss gently to coat every piece. The sauce should bubble and thicken further, creating a beautiful glossy coating on the prawns. Cook for 1-2 minutes more, allowing the sauce to caramelize slightly. Remove the prawns to a plate and keep warm.
Cooking Perfect Broccoli
In the same pan, add the remaining tablespoon of oil and heat over medium-high heat. Add the broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender. The broccoli should still have a slight crunch and vibrant color – overcooking will make it mushy and dull.
Season the broccoli with a pinch of salt and drizzle with sesame oil for extra flavor and aroma. The sesame oil adds a nutty depth that complements the teriyaki beautifully.
Preparing the Noodles
While the prawns and broccoli cook, prepare your noodles according to package directions. Fresh udon noodles typically take 2-3 minutes in boiling water, while dried noodles may take 5-8 minutes. Cook until just tender but still with a slight bite – they’ll continue cooking slightly when combined with the hot ingredients.
Drain the noodles well and toss with a small amount of sesame oil to prevent sticking. If using rice noodles, rinse briefly with warm water after draining to remove excess starch.
Bringing Everything Together
Add the cooked noodles to the pan with the broccoli and toss gently to combine. The noodles should absorb some of the flavors from the pan while maintaining their texture. If the mixture seems dry, add a tablespoon or two of the reserved teriyaki sauce.
Return the glazed prawns to the pan and fold them in gently, being careful not to break them apart. Everything should be heated through and well-combined, with the teriyaki sauce coating all the components evenly.
Perfect Final Touches
Taste and adjust seasoning as needed. You might want a squeeze of fresh lime juice for brightness, a pinch more salt, or a drizzle of additional teriyaki sauce for extra richness. The dish should have a good balance of sweet, salty, and umami flavors.
Beautiful Presentation
Divide the noodle mixture among four large bowls, arranging the prawns attractively on top to showcase their glossy teriyaki coating. The contrast between the golden prawns, bright green broccoli, and pale noodles creates an appealing, restaurant-quality presentation.
Garnish each bowl with sliced green onions, toasted sesame seeds, and a sprinkle of fresh cilantro if using. Serve with lime wedges and red pepper flakes on the side for those who want extra brightness or heat.
Nutritional Benefits
Each serving provides approximately 420 calories with 28 grams of high-quality protein from the prawns. The broccoli contributes vitamin C, vitamin K, and fiber, while the noodles provide satisfying carbohydrates for energy. Prawns are naturally low in fat and calories while being rich in selenium and omega-3 fatty acids.
Make-Ahead Tips
The teriyaki sauce can be made up to a week ahead and stored in the refrigerator – it actually improves in flavor over time. The prawns are best cooked fresh, but all ingredients can be prepped several hours ahead for quick assembly. Cook the noodles just before serving for the best texture.
Customization Options
This dish is endlessly adaptable. Try adding snap peas, bell peppers, or mushrooms for different vegetables. Baby corn, water chestnuts, or bamboo shoots add interesting textures. For protein variations, chicken thighs or firm tofu work beautifully with the same technique.
Wine and Beverage Pairing
This dish pairs wonderfully with light, crisp white wines like Pinot Grigio or Sauvignon Blanc, or try it with a cold Japanese beer like Sapporo or Asahi. Green tea or jasmine tea also complement the Asian flavors beautifully.
Storage and Reheating
Leftovers keep well for up to 2 days in the refrigerator. Reheat gently in a skillet with a splash of water or broth to prevent the noodles from drying out. The prawns may become slightly less tender when reheated, so gentle warming is key.
Cultural Inspiration
While not traditionally Japanese, this dish draws inspiration from Japanese teriyaki techniques and the Asian stir-fry tradition of combining proteins, vegetables, and noodles in one satisfying bowl. The balance of flavors and textures reflects the Asian philosophy of harmony in cooking.
Cooking Tips for Success
Don’t overcook the prawns – they should be just pink and firm, not rubbery. High heat and quick cooking are essential for maintaining their tender texture. If your pan isn’t large enough, cook the prawns in batches to avoid overcrowding and steaming.
This Teriyaki Prawns & Broccoli Noodles recipe proves that quick weeknight meals don’t have to sacrifice flavor or nutrition, delivering a restaurant-quality dish that’s both satisfying and surprisingly healthy in less than 30 minutes.
