Vegetarian Japanese Pan Noodles
- 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:
- ⅓ block of extra firm tofu (about 5 oz) cut into 1 inch cubes
- 1 tablespoon corn starch
- 1 teaspoon vegetable oil
- 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.
- 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 ⅓ of the sauce and cook for 2 more minutes.
- Add in the Japanese udon noodles and another ⅓ of the sauce, cook for 5 minutes, stirring/tossing until the noodles are coated in sauce, pour remaining ⅓ 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.
- While the noodles are cooking, make the tofu.
- Pat tofu cubes dry with a paper towel. Toss tofu cubes with corn starch in a bowl, sprinkle with a pinch of salt.
- Over high heat, heat oil, then add tofu cubes and 1 tablespoon sauce. Let cubes cook for 1-2 minutes per side so that a nice brown crust forms. Remove from heat when all sides are browned. Add tofu to the noodles in the wok and toss everything so that everything is combined.
- To assemble the Japanese noodle bowls divide the contents of the wok into 4 bowls and top with bean sprouts, green onions and black sesame seeds (if using), then enjoy!
Vegetarian Japanese Pan Noodles from SweetPhi