Vegetarian Japanese Pan Noodles
Your food comes to the table, and just seeing what the other person ordered gives you a sinking feeling that your food just won’t measure up.
➤ Vegetarian Japanese Pan Noodles Recipes
Ingredients
- For the Japanese pan noodles:
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- ¼ cup water
- 1 teaspoon fresh ginger, finely minced
- 1-2 teaspoons vegetable oil
- 1 cup shiitake mushrooms, sliced
- 1 cup broccoli, cut into small florets
- ¼ cup shredded carrots (about ½ of a large carrot)
- 1 (9 oz.) package fresh Japanese udon noodles
- ½ cup Asian bean sprouts for topping, optional
- 1 green onion, finely sliced for topping, optional
- 1 teaspoon black sesame seeds for topping, optional
- For the crispy tofu:
- 1/3 block of extra firm tofu
- 1 tablespoon corn starch
- 1 teaspoon vegetable oil
Instructions
- In a bowl mix together soy sauce, hoisin sauce, water and ginger and whisk to combine. Remove one tablespoon sauce for cooking with the tofu.
- In a wok or large or pan over high heat add oil and let warm for 1-2 minutes, or until oil is very hot. Add in mushrooms, broccoli and carrots and let cook for 3 minutes, then add in 1/3 of the sauce and cook for 2 more minutes.
- Add in the Japanese udon noodles and another 1/3 of the sauce, cook for 5 minutes, stirring/tossing until the noodles are coated in sauce, pour remaining 1/3 of the sauce and turn heat off. If the noodles and vegetables are sticking to the side of the pan, add a few tablespoons water to make the dish more saucy.
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