Japanese Pan Noodles
Japanese Pan Noodles combine chewy noodles and crisp veggies in a garlic-soy glaze, creating savory perfection. This versatile dish shines as a meatless meal but pairs perfectly with tofu or shrimp for extra protein. Ready in minutes, it's ideal for busy nights when you crave something delicious and wholesome.
Ingredients
For the noodles
• 200 grams of udon noodles (fresh or pre-cooked).
• Boil water (if using dry noodles).
• A pinch of salt (for flavoring).
For the sauce
• 2 tablespoons soy sauce.
• 1 tablespoon hoisin sauce
• 1 tablespoon brown sugar or honey.
• 1 tablespoon rice vinegar or lemon juice.
• 1 tablespoon sesame oil.
• 1 teaspoon grated ginger.
• 1 clove garlic, minced.
For the stir-fry
• 1 tablespoon of cooking oil (such as canola or vegetable oil).
• 1/2 cup diced carrots.
• 1/2 cup chopped broccoli.
• 1/2 cup shredded cabbage.
• 1/4 cup sliced mushrooms (optional).
For garnish (optional)
• Sesame seeds.
• Chopped green onions.
• Crushed peanuts or chili flakes (if you prefer a hint of spiciness).
Instructions
Cook the noodles
1. Boil the water, then cook the noodles until just under the recommended package time.
2. Rinse in ice water, drain, and toss with sesame oil to avoid sticking.
Heat the wok
1. Get the wok very hot. Add a mix of sesame oil and avocado oil.
2. Stir-fry sliced garlic and ginger until fragrant.
Cook the vegetables
1. Add vegetables one by one, starting with the firmest. Stir constantly for even cooking.
Make the sauce
1. Push veggies to the sides. Mix tamari, mirin, black vinegar, and coconut sugar in the center. Let it reduce before mixing with the vegetables.
Combine with noodles
1. Add the noodles and stir until they are slightly golden. Add a little dashi if the mixture feels too dry.
Finish and serve
1. Remove from heat. Garnish with nigella seeds, bonito flakes, citrus zest, and shichimi togarashi. Gently fold before serving.
Notes
- Customize your protein – Try tofu, shrimp, or chicken (or skip for veggie)
- Noodle options – Udon works best, but rice noodles keep it gluten-free
- Sauce to taste – Add more soy sauce, sesame oil, or chili for extra flavor
- Veggie favorites – Bell peppers, mushrooms, and bok choy add crunch and nutrients
- Perfect pairings – Serve with miso soup or a light salad for balance
- Storage tip – Keep leftovers refrigerated 2-3 days; revive with a splash of water when reheating
- Diet-friendly – Easily adapt for vegan, vegetarian, or gluten-free diets