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!

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

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.
Full instructions recipe visit:

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