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Japanese Pan Noodles

 made it  |  0 reviews   |   photos
Kristen Wolfinbarger

"This is a great recipe to make any time. Lots of flavor. Top with cilantro and bean sprouts."
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50 m servings 258 cals
Original recipe yields 4 servings

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  • Prep

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  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.


  • Cook's Note:
  • You can use any vegetables you want. I like to add bamboo shoots, bok choy, onion, etc. You can add any kind of protein.

Nutrition Facts

Per Serving: 258 calories; 1.8 g fat; 50.4 g carbohydrates; 7.2 g protein; 0 mg cholesterol; 1069 mg sodium. Full nutrition

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