I want ALL the noodles!
I just love eating noodles in anything and everything, and since Asian noodles are so versatile, I’ve begun cooking with them a heck of a lot. I’m particularly fond of udon noodles, for their thickness, texture and taste. When I bought a GIGANTIC brand new skillet, I knew I had to make some sort of Asian-style Pan Noodles recipe. So I did!
Noodles, noodles, noodles!
But anyway, who’s hungry? Let’s make some Asian-style pan noodles!
Cook the udon noodles according to package directions; rinse and set aside.
Saute the chopped veggies in the skillet to desired firmness. If you like crunchy, it’s about 5 minutes. I like them tender, so I sauteed for about 10 minutes. Then put them in a separate bowl.
Saute the garlic and ginger for a couple of minutes.
Then add the noodles, and let them caramelize slightly. (Keep those noodles moving!)
Add veggies and sesame seeds to skillet; stir together. Then stir in the liquid ingredients and remove from heat.
All that’s left is to garnish with some Asian sprouts and chopped cilantro. Dinnertime!
Japanese Pan Noodles
- 9.5 oz. package of Udon noodles.
- 6 Tbsp olive oil divided
- 3 cups broccoli florets
- 2 stalks celery chopped
- 1 cup carrots julienned or chopped
- 1 8- oz can sliced water chestnuts drained
- 1 cup shelled edamame
- Optional 2 minced serrano peppers with seeds
- 3 large minced garlic cloves
- 2 Tbsp peeled and minced fresh ginger
- 1 Tbsp sesame seeds white or black
- 6 Tbsp Teriyaki sauce
- 1 Tbsp hot chili oil
- 2 Tbsp soy sauce
- 3 Tbsp rice wine vinegar
- 1 1/2 - 2 cups Asian sprouts
- 1/2 cup chopped cilantro
- Cook noodles. Rinse. Set aside.
- Using 3 tbsp olive oil, stir fry broccoli, celery, carrots, water chestnuts and edamame for 5 minutes (crunchy) to 10 minutes (tender). Place in a bowl and set aside.,
- Add 3 more tbsp olive oil to the pan, and saute garlic and ginger for 1 minute. Add noodles to pan; saute until the noodles start to caramelize slightly.
- Add vegetable mix and sesame seeds to the noodle pan. Stir together over heat.
- Add Teriyaki sauce, chili oil, soy sauce, and rice vinegar. Remove from heat and mix well.
- Serve with a garnish of cilantro and bean sprouts.