Japanese Pan Noodles

Name: Japanese Pan Noodles
Total time: 50
Yield: 4
Ingredients: 1 (10 ounce) package fresh udon noodles; 0.5 teaspoon sesame oil, divided, or to taste; 2 cups chopped broccoli; 0.5 green bell pepper, cut into matchsticks; 2 small carrots, cut into matchsticks, or to taste; 0.5 zucchini, thinly sliced; 2 tablespoons soy sauce; 2 tablespoons mirin (Japanese sweet wine); 1 tablespoon chili-garlic sauce; 0.75 teaspoon minced ginger

Recipe by Kristen Wolfinbarger from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

•

1 (10 ounce) package fresh udon noodles
•

0.5 teaspoon sesame oil, divided, or to taste
•

2 cups chopped broccoli
•

0.5 green bell pepper, cut into matchsticks
•

2 small carrots, cut into matchsticks, or to taste

•

0.5 zucchini, thinly sliced
•

2 tablespoons soy sauce
•

2 tablespoons mirin (Japanese sweet wine)
•

1 tablespoon chili-garlic sauce
•

0.75 teaspoon minced ginger

Instructions

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.