Wednesday, July 21, 2010

Japanese Pan Noodles

(Picture of the stir fry, minus the sprouts and cilantro)

After visiting the Asian market, I''ve armed my pantry with fermented black beans, rice wine vinegar, and several varieties of soy sauce, and I've embarked on preparing a variety of stir-fry recipes.

Today I'm sharing a copycat recipe of Noodle and Company's Japanese Pan Noodles, which are describe on the menu as "satisfying and hearty, caramelized Japanese udon noodles in a sweet and spicy soy sauce."

I've tried this recipe twice, and I've been quite pleased with the results. It's a quick, tasty summer dish and seems to be similar to the version Noodles and Company serves.

Here are a few things to keep in mind as you prepare this recipe:
  • I found the udon noodles at my local Dillon's near the ramen noodles. I you can't find udon noodles, I would simply use linguine.
  • If you don't have access to rice wine vinegar, simply substitute apple cider vinegar with a pinch or two or sugar.
  • Don't leave out the cilantro! I love the way it rounds out the flavors in this recipe.
  • If you want, you can leave out the sprouts. They add some crunch, but overall I'm not too found of sprouts.
  • After I chopped my vegetables, I boiled some water and blanched the broccoli and carrots for about two minutes. I then placed them in a colander and rinsed them in cold water. Doing this will give your veggies more color, and gives you a jump start on cooking them before they hit the skillet. You could even blanch the veggies the day before you prepare the stir fry.
  • I had trouble caramelizing the noodles. I might need experiment more with this.
  • I don't know if it's worth it to add the black sesame seeds, unless you're into aesthetics. I'm all about the flavor.
  • Feel free to substitute and experiment with this recipe.

Japanese Pan Noodles

  • 3 cups hot cooked udon noodles (Japanese wheat noodles)
  • 12 ounces 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 mushrooms, sliced
  • 1 cup Asian sprouts
  • 2 cups broccoli florets
  • 1/2 cup (2-inch) julienne-cut carrot
  • 1 tbsp black sesame seeds
  • 1 cup freshly chopped cilantro leaves

  1. In a mixing bowl, add the beef strips and mix with a little cornstarch.
  2. Heat oil in a large nonstick skillet or wok over medium-high heat. Flash fry the beef strips and remove quickly.
  3. To the wok, add the carrots, mushrooms, and then broccoli. Stir fry 2-3 minutes and then remove.
  4. Add a little oil, the saute the ginger & garlic. After a minute or so, add the well drained noodles and let caramelize.
  5. 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.
wax on,


Rice Palette said...

Great recipe!! Just like you, I'm not *too* fond of the sprouts. Regardless, I add them anyway :0)

Jenni said...

I think I'll try this tonight using chicken instead of the steak and maybe the mie noodles I have in the pantry instead of the udon noodles. (The noodles don't look too much different as far as I can tell.) I'm not fond of sprouts either, unless their alfalfa sprouts on a turkey sandwich, so I'll leave those out. Most of the ingredients are in my fridge, freezer, or pantry, which is pretty amazing since I haven't yet done the post trip grocery shopping. Thanks for sharing the recipe!

BTW, I really enjoyed the lines from the Mary Oliver poem. Yesterday I read another of her poems on a different blog, and I think I may need to share it on my blog soon.

Jenni said...

This was a real hit at our house! I am definitely keeping it in the files. I did buy black sesame seeds, but then I forgot to use them! I had a look at the udon noodles at the store and decided to get them instead of using the mie noodles. The chicken worked nicely. We're trying to cut back on meat and eat more veggies, so I doubled the amounts on all the veggies and left the amount of meat the same. If I'd left the meat out entirely, I fear the males in my house would not have appreciated it so much. Thanks again for the recipe.

Jay said...

Gonna try this one Friday, will post my results.

Gray Shelton said...

Just found this recipe and loved it. Omitted the beef/cornstarch, cut the cilantro in half (and it still seemed like a lot to me), and used 5 tbsp of teriyaki. I LOVED this! (I bought cheap udon which turned out to be moldy, so I had to use what I had - American flat egg noodles, which suprisingly, didn't ruin the taste). Thanks for this recipe. It's now a favorite!! :)