Japanese Pan Noodles Recipe

JAPANESE PAN NOODLES

Caramelized udon noodles in a sweet soy sauce with broccoli, carrots and shiitake mushrooms. Asian sprouts, black sesame and cilantro garnish. Recommended with Sautéed Beef.

Ingredients:

3 cups hot cooked udon noodles (Japanese wheat noodles)

flank steak, thinly sliced (optional)

cornstarch

salt to taste

2-3 drops, toasted sesame oil

4 tablespoons teriyaki sauce

2 tablespoon rice wine vinegar

2 tablespoon vegetable oil

1 tablespoon minced peeled fresh ginger

2 large cloves minced garlic cloves

1 tsp red chili flakes

1 cup shiitake mushrooms (stems removed), sliced

1 cup Asian sprouts

2 cups broccoli florets

1/2 cup (2-inch) julienne-cut carrot

1 tbsp blk sesame seeds

1 cup freshly chopped cilantro leaves

METHOD:

In a mixing bowl, add the beef strips and mix with a little cornstarch.

Heat oil in a large nonstick skillet or wok over medium-high heat. Flash fry the beef strips and remove quickly.

To the wok, add the carrots and then broccoli. Stir fry 2-3 minutes and then remove.

Add a little oil, the saute the ginger & garlic. After a minute or so, add the well drained noodles and let caramelize. 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.