Japanese Pan Noodles Recipes

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

Ingredients

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

JAPANESE PAN NOODLES WITH SAUTEED SHRIMP

Japanese Pan Noodles With Sauteed Shrimp image

Make and share this Japanese Pan Noodles With Sauteed Shrimp recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb udon noodles (Japanese wheat noodles)
1 cup broccoli, cut into florets
1 cup carrot, julienned
1/2 cup scallion, cut on the bias
1/2 cup red pepper, julienned
1/2 cup fresh shiitake mushroom, de-stemmed
1 tablespoon fresh ginger, peeled and chopped
1/4 cup mirin
1 tablespoon pure sesame oil
1 tablespoon canola oil
1 cup ketjap manis (sweet soy sauce ~ recipes on food.com)
2 tablespoons sriracha garlic sauce
1 teaspoon black sesame seed
24 shrimp (16-20 peeled & de-veined)

Steps:

Cook noodles in boiling water until al dente, drain and cool in ice water.
Drain, let rest and toss with sesame oil.
Blanch broccoli and carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.
Place large sauté pan over high heat. Add canola oil and sauté mushrooms until lightly golden.
Add shrimp, carrots, broccoli, peppers, scallions, ginger, Chile garlic sauce, sweet soy, and noodles to pan in that order. Cook until noodles are caramelized or golden.
Place on platter and sprinkle with black sesame seeds.

Nutrition Facts : Calories 364, Fat 5.9, SaturatedFat 0.7, Cholesterol 30.2, Sodium 1617, Carbohydrate 63.6, Fiber 5.1, Sugar 2.6, Protein 13.1

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