Japanese Pan Noodles Recipes

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JAPANESE PAN NOODLES



Japanese Pan Noodles image

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

Provided by Kristen Wolfinbarger

Categories     World Cuisine Recipes     Asian     Japanese

Time 50m

Yield 4

Number Of Ingredients 10

1 (10 ounce) package fresh udon noodles
½ teaspoon sesame oil, divided, or to taste
2 cups chopped broccoli
½ green bell pepper, cut into matchsticks
2 small carrots, cut into matchsticks, or to taste
½ zucchini, thinly sliced
2 tablespoons soy sauce
2 tablespoons mirin (Japanese sweet wine)
1 tablespoon chili-garlic sauce
¾ teaspoon minced ginger

Steps:

  • 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 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.

Nutrition Facts : Calories 257.9 calories, Carbohydrate 50.4 g, Fat 1.8 g, Fiber 2.5 g, Protein 7.2 g, SaturatedFat 0.1 g, Sodium 1069.4 mg, Sugar 5 g

JAPANESE PAN NOODLES



Japanese Pan Noodles image

A copycat recipe of Noodle and Company's Japanese Pan Noodles, which are describe on the menu as "satisfying and hearty, caramelized Japanese udon noodles in a sweet and spicy soy sauce."

Provided by gailanng

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

3 cups hot cooked udon noodles (Japanese wheat noodles)
12 ounces flank steaks, thinly sliced (optional)
cornstarch
2 tablespoons vegetable oil, divided
4 tablespoons teriyaki sauce
1/2 cup julienne-cut carrot (2 inch)
1 cup mushroom, sliced
2 cups broccoli florets
1 tablespoon minced peeled fresh ginger
2 large minced garlic cloves
1 teaspoon red chili pepper flakes
2 -3 drops toasted sesame oil
2 tablespoons rice wine vinegar
1 cup asian mixed sprouts
1 tablespoon black sesame seed
1 cup freshly chopped cilantro leaf

Steps:

  • In a mixing bowl, add the beef strips and dust with a little cornstarch.
  • Heat about 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Flash fry the beef strips and remove quickly.
  • To the wok, add the carrots, mushrooms and then broccoli. Stir fry 2-3 minutes and then remove.
  • Add a little more oil, then saute the ginger and garlic. After a minute or so, add the well drained noodles and let caramelize.
  • Add the red chili flakes. Add the sesame oil, teriyaki sauce and rice wine vinegar. Add all of the other ingredients and toss to coat well. Serve.

Nutrition Facts : Calories 139.8, Fat 10.2, SaturatedFat 1.4, Sodium 726.6, Carbohydrate 10.1, Fiber 1.8, Sugar 4.8, Protein 4.3

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