Japanese Pan Noodles
This recipe is loaded with flavor. Top with cilantro and bean sprouts. Our family also tops with some grilled steak strips.
Ingredients
- 1 10 Ounce package of fresh udon noodles I have found them at some supermarkets and always at the asian supermarkets.
- ½ tsp Sesame Oil, Divided, Or To Taste
- 2 Cups Chopped Broccoli
- ½ Cup Carrots, cut into matchsticks I always buy the pre-cut matchstick carrots in the supermarket
- 1 Cup Japanese Shiitake Mushrooms
- 2 TBSP Soy Sauce
- 2 TBSP Mirin (Japanese Sweet Wine)
- 1 TBSP Chili-Garlic Sauce
- ¾ tsp Minced Ginger
- 1 Pack Bean Sprouts
- ½ Cup Fresh Cilantro Leaves
Instructions
Japanese Pan Noodles
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse with cold water. Stir in a few drops of sesame oil.
- Heat the remaining sesame oil in a large skillet (or Wok) over medium heat. Cook broccoli until bright green and still crunchy, about 5 minutes. Add carrots; cook and stir until slightly softened, about 2 minutes. Add mushrooms cook until slightly softened, about 2 minutes more. Add soy sauce, mirin, chili-garlic sauce, and ginger; stir to combine. Mix in the noodles; cook and stir until noodles absorb some of the sauce, 1 to 2 minutes more.
- Serve in a bowl or plate and top with some beansprouts and cilantro.