JAPANESE PAN NOODLES RECIPES

Name: Japanese Pan Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3 cups hot cooked udon noodles (Japanese wheat noodles); 12 ounces flank steaks, thinly sliced (optional); cornstarch; 2 tablespoons vegetable oil, divided; 4 tablespoons teriyaki sauce; 1/2 cup julienne-cut carrot (2 inch); 1 cup mushroom, sliced; 2 cups broccoli florets; 1 tablespoon minced peeled fresh ginger; 2 large minced garlic cloves; 1 teaspoon red chili pepper flakes; 2 -3 drops toasted sesame oil; 2 tablespoons rice wine vinegar; 1 cup asian mixed sprouts; 1 tablespoon black sesame seed; 1 cup freshly chopped cilantro leaf

JAPANESE PAN NOODLES RECIPE - FOOD.COM

Japanese Pan Noodles Recipe - Food.com image

A copycat recipe of Noodle and Company's Japanese Pan Noodles, which are describe on the menu as "satisfying and hearty, caramelized Japanese udon noodles in a sweet and spicy soy sauce."

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 cups hot cooked udon noodles (Japanese wheat noodles)
12 ounces flank steaks, thinly sliced (optional)
cornstarch
2 tablespoons vegetable oil, divided
4 tablespoons teriyaki sauce
1/2 cup julienne-cut carrot (2 inch)
1 cup mushroom, sliced
2 cups broccoli florets
1 tablespoon minced peeled fresh ginger
2 large minced garlic cloves
1 teaspoon red chili pepper flakes
2 -3 drops toasted sesame oil
2 tablespoons rice wine vinegar
1 cup asian mixed sprouts
1 tablespoon black sesame seed
1 cup freshly chopped cilantro leaf

Steps:

In a mixing bowl, add the beef strips and dust with a little cornstarch.
Heat about 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Flash fry the beef strips and remove quickly.
To the wok, add the carrots, mushrooms and then broccoli. Stir fry 2-3 minutes and then remove.
Add a little more oil, then saute the ginger and garlic. After a minute or so, add the well drained noodles and let caramelize.
Add the red chili flakes. Add the sesame oil, teriyaki sauce and rice wine vinegar. Add all of the other ingredients and toss to coat well. Serve.

Nutrition Facts : Calories 139.8, FatContent 10.2, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 726.6, CarbohydrateContent 10.1, FiberContent 1.8, SugarContent 4.8, ProteinContent 4.3

COPYCAT NOODLES & CO. JAPANESE PAN NOODLES RECIPE ...

Copycat Noodles & Co. Japanese Pan Noodles Recipe ... image

Whip up a quick meal with this Noodles and Company inspired japanese noodles recipe! Enjoy a mix of soba noodles and vegetables in rich savory sauce.

Provided by Andrea

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 lb preferably cha soba or green tea soba noodles
1 tbsp sesame oil
1 cup broccoli florets
1 cup thinly sliced carrots
¼ cup mirin
1 cup thinly sliced red bell pepper
1 tbsp peeled and chopped ginger
2 tbsp chili garlic sauce
1 cup sweet soy sauce
½ cup sliced on the bias scallions
2 tbsp canola oil
½ cup de-stemmed fresh shiitake mushrooms
16 pieces peeled and deveined shrimps
1 tsp for garnish black sesame seeds

Steps:

In a large stockpot, bring water to a simmer. Add the soba noodles and allow them to cook until al dente.
Drain the noodles in a colander and cool in ice cold water to stop the cooking process. Drain off the ice water then add the noodles to a mixing bowl.
After letting the noodles rest, toss the sesame oil onto the noodles. Using a tong, toss the noodles to coat them thoroughly and set aside while you prepare the rest of the dish.
Boil water in a stockpot and season it with salt. Blanch broccoli florets and sliced carrots for about a minute.
Drain in a colander and allow to cool in an ice bath. Set aside for later.
In a heated skillet, drizzle canola oil. Add shiitake mushrooms and saute. The mushrooms should start to shrink down and caramelize around the edges.
Add the shrimp to your mushrooms and cook until shrimp turns a bright salmon color.
Add the blanched vegetables and saute for 1 to 2 minutes.
Throw in the red bell peppers. Add the sliced scallions to the skillet along with the finely chopped ginger.
Pour in the mirin sauce and sweet soy sauce. Saute the ingredients for 1 to 2 minutes. Make sure to coat your ingredients well.
Add the noodles to the skillet and stir to coat noodles with vegetables and sauce. Cook until the noodles are caramelized or golden.
Serve your noodles in a bowl. Garnish with some thinly sliced scallions and a sprinkle of sesame seeds. Dig in, and enjoy!

Nutrition Facts : Calories 524.00kcal, CarbohydrateContent 104.00g, CholesterolContent 7.00mg, FatContent 8.00g, FiberContent 2.00g, ProteinContent 13.00g, SaturatedFatContent 1.00g, ServingSize 6.00 , SodiumContent 1,554.00mg, SugarContent 34.00g

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