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Roasted Teriyaki Broccoli with Udon Noodle Chow Mein

Fri, 31 March 2023

Roasted Teriyaki Broccoli with Udon Noodle Chow Mein


  • 1 head of broccoli, cut into small florets (300g)
  • 2 tablespoons vegetable oil (30ml)
  • 1 tablespoon grated ginger (10g)
  • 2 cloves garlic, minced (6g)
  • 60ml cup soy sauce 
  • 2 tablespoons honey (40g)
  • 2 tablespoons rice vinegar (30ml)
  • 1 tablespoon cornstarch (10g)
  • 1 tablespoon water (15ml)
  • 2 bundles of udon noodles (200g)
  • 2 tablespoons sesame oil (30ml)
  • 1 red bell pepper, sliced (120g)
  • 1 carrot, sliced (100g)
  • 1 small onion, sliced (70g)
  • 1 tablespoon oyster sauce (15ml)
  • Salt and pepper, to taste
  • Green onions, chopped, for garnish




  1. Preheat the oven to 200°C. Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, cornstarch, and water to make the teriyaki sauce. Set aside.
  3. Toss the broccoli florets with 1 tablespoon of vegetable oil, and spread them in a single layer on the prepared baking sheet. Roast for 10-12 minutes, until slightly crispy.
  4. Cook the udon noodles according to package instructions. Drain and set aside.
  5. In a large wok or frying pan, heat 1 tablespoon of vegetable oil and sesame oil over medium-high heat. Add the sliced red bell pepper, carrot, and onion, and stir-fry for 3-4 minutes until the vegetables are slightly softened.
  6. Add the Mushroom stir fry sauce and stir well to coat the vegetables.
  7. Add the cooked udon noodles to the wok, and toss well to combine with the vegetables.
  8. Pour the teriyaki sauce over the noodles and vegetables, and stir-fry for 2-3 minutes until the sauce thickens and coats the noodles and vegetables.
  9. Season with salt and pepper to taste. Serve the teriyaki broccoli on top of the udon noodle chow mein, and garnish with chopped green onions