Japanese Pan Noodles Recipe

Name: Japanese Pan Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a mixing bowl, add the beef strips and dust with a little cornstarch.
2
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.
3
To the wok, add the carrots, mushrooms and then broccoli. Stir fry 2-3 minutes and then remove.
4
Add a little more oil, then saute the ginger and garlic. After a minute or so, add the well drained noodles and let caramelize.
5
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.

1587

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups hot cooked udon noodles (Japanese wheat noodles), 12 ounces flank steaks, thinly sliced (optional), cornstarch, 2 tablespoons vegetable oil, divided, and more.

Yes, Japanese Pan Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Pan Noodles

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