Japanese Pan Noodles Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse with cold water. Stir in a few drops of sesame oil.
• Heat the remaining sesame oil in a large skillet over medium heat. Cook broccoli until bright green and still crunchy, about 5 minutes. Add green bell pepper and carrots; cook and stir until slightly softened, about 2 minutes. Add zucchini; cook until slightly softened, about 2 minutes more. Add soy sauce, mirin, chili-garlic sauce, and ginger; stir to combine. Mix in the noodles; cook and stir until noodles absorb some of the sauce, 1 to 2 minutes more.

Steps:

• In a mixing bowl, add the beef strips and dust with a little cornstarch.
• Heat about 1 tablespoon vegetable 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 more oil, then saute the ginger and 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.

Steps:

• Toss out the Ramen salt/seasonings or save if you like.
• Place unbroken Ramen in a large bowl that holds four cups of water.
• Add three and a half cups of water and nuke in microwave for three minutes.
• Separate noodles with a spoon.
• Drain noodles and put into mixing bowl.
• Add the teriyaki sauce and sesame oil and toss to coat.
• Stir in the chicken, carrot, cabbage and red pepper.
• Combine lime juice, garlic, ginger and Sriracha sauce and stir this into the noodle and vegetable mixture.
• Cover and refrigerate for up to 8 hours.
• Before serving add salt to taste.
• Sprinkle on chopped peanuts.