Japanese Pan Noodles recipe
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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
Nutrition Info
- 257.9 caloriescarbohydrate: 50.4 gcholesterol: : -fat: 1.8 gfiber: 2.5 gprotein: 7.2 gsaturatedFat: 0.1 gservingSize: -sodium: 1069.4 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Japanese Pan Noodles
Directions
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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.