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.
- 3 cups hot cooked udon noodles (Japanese wheat noodles)
- 12 ounces steak, thinly sliced (optional)
- 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
- 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, mushrooms, 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.