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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
  1. To a wok, add the carrots, mushrooms, red pepper and then broccoli. Stir fry 2-3 minutes and then remove.
  2. Add a little oil, the saute the ginger & garlic. After a minute or so, add the well drained noodles and let caramelize.
  3. 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.
Source: The Greasy Skillet
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