Start by bringing a large pot of water to a boil. Add the ramen noodles and cook according to the package instructions, usually about 3-5 minutes. Drain and set aside.
While the noodles are cooking, wash and chop the broccoli into bite-sized florets, slice the shiitake mushrooms, julienne the carrot, and chop the green onions.
If you're making a homemade teriyaki sauce, combine soy sauce, mirin, maple syrup, garlic, and ginger in a bowl. Whisk until well combined and set aside.
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the broccoli, shiitake mushrooms, and carrots. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
Add the cooked ramen noodles to the skillet with the vegetables. Pour the teriyaki sauce over the top and toss everything together until well coated.
Remove the skillet from heat. Serve the teriyaki noodles in bowls, garnished with green onions, sesame seeds, mung bean sprouts, fresh cilantro, and a drizzle of sriracha for those who like a little heat.
