Vegetarian Japanese Pan Noodles

Vegetarian Japanese pan noodles are the perfect Meatless Monday recipe that the whole family will be clamoring for. Udon noodles are cooked in a sauce that coats and caramelizes the noodles and goes perfectly with shiitake mushrooms, broccoli and carrots for the most delicious bite after bite!


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

  1. 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.
  2. 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.
  3. 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.
Next instructions visit: sweetphi.com

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