Japanese Pan Noodles Recipe – Japanese Special
This recipe is ideal for any gathering, filled with delightful flavors. Sprinkle with cilantro and bean sprouts to enhance its freshness.
- 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:
Feel free to select your preferred vegetables; I particularly like bamboo shoots, bok choy, and onion. You can also incorporate any protein of your choice.
