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Japanese Pan Noodles

4

50 min

Japanese Pan Noodles

Japanese Pan Noodles Photo 1

Time

50 min

Serving

4 persons

Calories

258

Rating

4.00★ (14)

Author: Victoria Buriak
This is a great recipe to make any time. Lots of flavor. Top with cilantro and bean sprouts.

Ingredients

  • udon noodles: 1 pack (10 ounce pack, fresh)
  • sesame oil: 0.5 tsp (divided, to taste)
  • broccoli: 2 cups (chopped)
  • green bell pepper: 0.5 piece (cut into matchsticks)
  • carrots: 2 small (cut into matchsticks, to taste)
  • zucchini: 0.5 piece (sliced)
  • soy sauce: 2 Tbsp
  • mirin (Japanese sweet wine): 2 Tbsp
  • chili-garlic sauce: 1 Tbsp
  • ginger: 0.75 tsp (minced)

Metric Conversion

Stages of cooking

Japanese Pan Noodles Photo 21
Japanese Pan Noodles Photo 32
  1. 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.
    Japanese Pan Noodles Photo 2
  2. Heat the remaining sesame oil in a large skillet over medium heat. Cook broccoli until bright green and still crunchy, about 5 minutes. Add green bell pepper and carrots; cook and stir until slightly softened, about 2 minutes. Add zucchini; 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.
    Japanese Pan Noodles Photo 3

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