Japanese Pan Noodles recipe

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Ingredients

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

Nutrition Info

257.9 calories
carbohydrate: 50.4 g
cholesterol: : -
fat: 1.8 g
fiber: 2.5 g
protein: 7.2 g
saturatedFat: 0.1 g
servingSize: -
sodium: 1069.4 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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

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