Make 1 batch Teriyaki Sauce or have it prepared ahead of time.

Bring a pot of water to a boil and cook 8 oz. ramen noodles according to package directions until al dente. Drain the noodles and rinse with cold water; set aside.

While the noodles cook, prepare the vegetables: cut 6 oz. fresh broccoli florets into bite-size pieces if needed, slice 5 oz. shiitake mushrooms, and peel and slice 1 large carrot. Slice 4 green onions and set them aside.

Heat a large skillet or sauté pan over medium-high heat. Add the broccoli, mushrooms, and carrot, cover, and cook for 6–7 minutes, stirring occasionally, until the vegetables are crisp-tender.

Reduce the heat to medium-low, add the sliced green onions to the pan, stir, and cook for 2 minutes.

Add the cooked noodles and 1 batch Teriyaki Sauce to the pan. Gently toss to combine and cook for 1–2 minutes, until everything is warmed through and evenly coated with sauce.

Serve immediately and top as desired with any of the listed options (sesame seeds, mung bean sprouts, fresh cilantro, peanuts, cashews, sriracha, etc.).