Japanese Pan Noodles

This recipe is loaded with flavor. Top with cilantro and bean sprouts. Our family also tops with some grilled steak strips.
Prep Time 25 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Japanese


  • 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


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.