Japanese Pan Noodles
Recipe information
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Cooking:
25 min.
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Servings per container:
4
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Source:

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.