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My review
Japanese Pan Noodles
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Kristen Wolfinbarger
"This is a great recipe to make any time. Lots of flavor. Top with cilantro and bean sprouts."
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Ingredients
50 m servings 258 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
Footnotes
- 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