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Year of the Noodle: Week 14
I’m trying to make it through the Year of the Noodle without gaining 10lbs. I feel as though this is a realistic goal. But so many (vegetarian) noodle recipes revolve around cheese, cream, butter and eggs. Not the healthiest. After last week’s heavy pumpkin and ricotta dish, I needed the balance of a lighter Asian dish. Preferably one with lots of fresh vegetables. And thus, Japanese Pan Noodles.
To be honest, I had a good recipe for Japanese Pan Noodles before, but I found this one just a tad more delicious. I like lots of veggies in mine, so I added a little more than the recipe calls for and it turned out great. Served alongside some edamame, this made a fabulous meal – one distinctly lacking in dairy products. Hearty and filling, and I still fit into my pants – yay!
Enjoy!
Japanese Pan Noodles
Ingredients
- 3 cups hot cooked udon noodles (Japanese wheat noodles)
- 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 sliced red pepper
- 2 cups broccoli florets
- 1/2 cup (2-inch) julienne-cut carrot
- 1 cup freshly chopped cilantro leaves
Directions
- To a wok, add the carrots, mushrooms, red pepper 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.