JAPANESE PAN NOODLES

Copycat Noodles and Co. Japanese Pan Noodles

Japanese udon noodles cooked in a sweet soy sauce with broccoli, carrots and shiitake mushrooms.

Shared by AllisonSC, 
IL

Serving Size / Yield

2 servings 

Ingredients

• 3 C. udon noodles, cooked
• cornstarch
• salt 
• 2-3 drops, sesame oil
• 4 Tbs. teriyaki sauce
• 2 Tbs. rice wine vinegar
• 2 Tbs. vegetable oil
• 1 Tbs. fresh ginger, minced
• 2 cloves garlic, minced
• 1 tsp. red chili flakes
• 1 C. mushrooms, sliced
• 1 C. Asian sprouts
• 2 C. broccoli florets
• 1/2 C. carrots, sliced
• 1 Tbs. black sesame seeds
• 1 C. cilantro leaves, chopped

Directions

1. Heat oil in a large wok over medium-high heat. Add the carrots, mushrooms, and broccoli. Stir fry 2-3 minutes.


2. Add oil, then saute the ginger & garlic. 


3. After a minute, add noodles and let caramelize.


4. Add the red chili flakes, sesame oil, teriyaki sauce and rice wine vinegar. 


5. Add all of the other ingredients and toss to coat well. Serve.