I have unsuccessfully tried to make Japanese noodles many times in the past. When I pick my daughter up from school we usually have to go through the drive through and get her some. I did use a different noodle (soba) and I used 1/2 soy sauce and the other 1/2 teriyaki sauce (as she likes teriyaki sauce better) used probably 1/2 the sriracha sauce and also added some mushrooms celery and some onion along with the broccoli carrots and pepper. After making these I got two thumbs up from my daughter and I had a hard time stopping eating it (I did put a heavy dose of sriracha sauce on my serving) and will be definitely making again! Also this is the first time I have made something without lots of reviews and after making I looked to see how many reviews there was and was shocked! I will try other things with not many reviews again for sure.
I used udon that came pre-cooked in a bag so all I had to do was drop it in the boiling water for about 4 minutes. Be aware if you cook the udon too long they get weird. Tasty but squishy. I also used sirloin sliced thin for protein cooked with sliced garlic salt and pepper before the veggies went in. I would definitely make it again the husband even had seconds.
I worked at Noodles & Company in college and have missed living close to one, so naturally, I was all about trying to make this dish. Like others, I was skeptical to try because of the lack of reviews. I made the following adaptations:
- added an extra tbsp of mirin
- reduced the ginger to 1/2 tsp
- added shitake mushrooms
- used ready to serve udon noodles (Kame brand)
- doubled the sauce
It tasted EXACTLY like Noodles & Company! I do wish I would have added the sauce right after I cooked the meat as it would have thickened more, but all in all it was delicious!
Really great pan noodles that stack up to Noodles & Co. A really easy protein to add is precooked shrimp that you can toss in with the noodles at the very end just to warm them and coat them in the sauce. Like many other people I doubled the sauce and had to add a little vegetable oil to cook with just because the sesame oil was not enough. I also used 2 servings of the vacuum sealed Myojo udon noodles which made cooking much faster. I will say that the portion size was maybe a little too small for four people so I'll be adding a third serving of noodles next time.
Good recipe. I added extra of the sauce ingredients.
Nice lightly spicy udon noodle recipe. I'm glad it included lots of veggies. I added tofu to mine. Super quick and easy to make. I used precooked udon noodles
Very nice! Note, using frozen noodles is way better than dry ones.
Simple but delicious. I think the recipe is trying to keep calories low, but I found it needed about a half tablespoon canola oil with the veg to cook them well. Otherwise I made it as described but with a 7 oz packet of the Ka-Me vacuum-sealed fresh udon. The veg/sauce/noodle ratio ended up great and made 2 generous servings. I served with some leftover ginger-chicken meatballs. Make sure you check your noodle package directions because you don't boil the fresh kind like I used.
