Japanese Pan Noodles

AuthorGeo FoodsCategory

Ingredients

 1 pack udon noodles
 ½ tsp sesame oil
 2 cups chopped broccoli
 2 small carrots
 ½ green bell pepper
 ½ sliced zucchini
 2 tbsp soy sauce
 1 tsp chili-garlic sauce
 ¾ tsp minced ginger

Preparation

1

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 for 10-12 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 green and crunchy for about five minutes. Add green bell pepper and carrots; cook and stir until slightly softened, about two minutes. Add zucchini; cook until slightly softened, for two minutes more. Add soy sauce, chili-garlic sauce, and ginger; stir to combine. Mix in the noodles; cook and stir until noodles absorb some of the sauce for two minutes and enjoy.

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Ingredients

 1 pack udon noodles
 ½ tsp sesame oil
 2 cups chopped broccoli
 2 small carrots
 ½ green bell pepper
 ½ sliced zucchini
 2 tbsp soy sauce
 1 tsp chili-garlic sauce
 ¾ tsp minced ginger

Directions

1

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 for 10-12 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 green and crunchy for about five minutes. Add green bell pepper and carrots; cook and stir until slightly softened, about two minutes. Add zucchini; cook until slightly softened, for two minutes more. Add soy sauce, chili-garlic sauce, and ginger; stir to combine. Mix in the noodles; cook and stir until noodles absorb some of the sauce for two minutes and enjoy.

Japanese Pan Noodles

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