JAPANESE PAN NOODLES

Japanese Pan Noodles image

This is a great recipe to make any time. Lots of flavor. Top with cilantro and bean sprouts.

Provided by Kristen Wolfinbarger

Categories World Cuisine Recipes Asian Japanese

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

1 (10 ounce) package fresh udon noodles
½ teaspoon sesame oil, divided, or to taste
2 cups chopped broccoli
½ green bell pepper, cut into matchsticks
2 small carrots, cut into matchsticks, or to taste
½ zucchini, thinly sliced
2 tablespoons soy sauce
2 tablespoons mirin (Japanese sweet wine)
1 tablespoon chili-garlic sauce
¾ teaspoon minced ginger

Steps:

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.

Nutrition Facts : Calories 257.9 calories, Carbohydrate 50.4 g, Fat 1.8 g, Fiber 2.5 g, Protein 7.2 g, SaturatedFat 0.1 g, Sodium 1069.4 mg, Sugar 5 g

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