Name: Japanese Pan Noodles
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Fresh udon noodles - 1 (10 ounce) package; Sesame oil, divided, or to taste - ½ teaspoon; Chopped broccoli - 2 cups; Green bell pepper, cut into matchsticks - ½; Carrots, cut into matchsticks, or to taste - 2 small; Zucchini, thinly sliced - ½; Soy sauce - 2 tablespoons; Mirin (Japanese sweet wine) - 2 tablespoons; Chili-garlic sauce - 1 tablespoon; Minced ginger - ¾ teaspoon

Ingredients for - Japanese Pan Noodles

1. Fresh udon noodles 1 (10 ounce) package

2. Sesame oil, divided, or to taste ½ teaspoon

3. Chopped broccoli 2 cups

4. Green bell pepper, cut into matchsticks ½

5. Carrots, cut into matchsticks, or to taste 2 small

6. Zucchini, thinly sliced ½

7. Soy sauce 2 tablespoons

8. Mirin (Japanese sweet wine) 2 tablespoons

9. Chili-garlic sauce 1 tablespoon

10. Minced ginger ¾ teaspoon

How to cook deliciously - Japanese Pan Noodles

1 . Stage

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 . Stage

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.