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Japanese Pan Noodles

Caramelized udon noodles in a sweet soy sauce with broccoli and carrots. Asian sprouts, black sesame and cilantro garnish. Based on this.


  • 3 cups udon noodles
  • Flank steak, thinly sliced OR chopped chicken breast
  • Cornstarch
  • 2 tablespoon vegetable oil
  • 2 cups broccoli florets
  • 1/2 cup (2-inch) julienne-cut carrot
  • 1 tablespoon minced peeled fresh ginger
  • 2 large cloves minced garlic cloves
  • 1 tsp red chili flakes
  • 4 tablespoons teriyaki sauce
  • 2-3 drops, toasted sesame oil
  • 2 tablespoon rice wine vinegar
  • 1 cup Asian sprouts
  • 1 tbsp sesame seeds
  • 1 cup freshly chopped cilantro leaves


Cook noodles per package directions.

Powder the beef or chicken in cornstarch and stir fry until done.

Add the carrots & broccoli to the beef/chicken. Stir fry 2-3 minutes and set aside.

In another pan, saute the ginger & garlic for about a minute. Add the well drained noodles and let carmelize.

Add the red chili flakes, sesame oil, teriyaki sauce, and rice wine vinegar. Add the meat+veggies, bean sprouts, sesame seeds, and cilatro; toss to coat well.

japanese_pan_noodles.txt · Last modified: 2013/06/16 06:57 by tkbletsc

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