Japanese Cuisine

Japanese Pan Noodles Recipe – Japanese Special

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Japanese Pan Noodles Recipe – Japanese Special

The Japanese Pan Noodles recipe takes chewy udon noodles and transforms them into a quick, satisfying one-pan stir-fry with bright broccoli, flavorful shiitake mushrooms, and colorful matchstick carrots. Tossed in a savory-sweet soy-based glaze enriched with honey or mirin and a hint of ginger or chili garlic, these noodles caramelize slightly in a hot wok or skillet, creating a golden, glossy surface and layered flavor. It’s a perfect easy dinner, meatless meal, or weeknight stir-fry that brings bold, Japanese-inspired taste to your kitchen.

  • Prep Time25 min
  • Cook Time25 min
  • Total Time50 min

Japanese Pan Noodles Ingredients :

  • 1 package (10 ounces) of fresh udon noodles
  • ½ teaspoon sesame oil, divided (adjust to taste)
  • 2 cups broccoli, chopped
  • ½ green bell pepper, julienned
  • 2 small carrots, julienned (adjust amount as desired)
  • ½ zucchini, thinly sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 1 tablespoon chili-garlic sauce
  • ¾ teaspoon minced ginger

How To Make Japanese Pan Noodles :

1
 
Bring a large pot of lightly salted water to a boil. Cook the udon noodles in the boiling water, stirring occasionally, until they are tender yet still firm to the bite, about 10 to 12 minutes. Drain and rinse with cold water. Toss with a few drops of sesame oil.
2

Heat the remaining sesame oil in a large skillet over medium heat. Sauté the broccoli until it turns bright green and remains crisp, about 5 minutes. Add the green bell pepper and carrots; cook and stir until they begin to soften slightly, about 2 minutes. Incorporate the zucchini and cook until it starts to soften, about 2 more minutes. Stir in the soy sauce, mirin, chili-garlic sauce, and ginger; mix well. Add the cooked noodles and stir-fry until they soak up some of the sauce, approximately 1 to 2 minutes more.

Recipe Note:

Cook and rinse udon noodles under cold water beforehand to prevent sticking and excess starch.

Tighten heat control in a hot wok or skillet to caramelize the noodles and vegetables nicely.

Use a savory-sweet sauce—a blend of soy sauce, mirin or honey, and optional chili garlic or ginger—for balance and depth.

Add vegetables in stages—start with dense broccoli, then mushrooms and carrots—to maintain texture.

Let the noodles sit undisturbed briefly in the pan to encourage a light, golden crust before stirring.

Reserve a bit of sauce for drizzling at the end or for serving on the side.

Garnish with green onions, black sesame seeds, or bean sprouts for freshness and crunch.

Store leftovers in the fridge for up to 4 days; reheat gently to preserve texture and flavor.

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