japanese pan noodles noodles and company recipe

Written ByJenny Smyth Posted on
japanese pan noodles noodles and company recipe
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The Best japanese pan noodles noodles and company recipe

I’m so excited to share with you one of my family’s favorite recipes: Japanese Pan Noodles. This dish is a staple in our household, and for good reason – it’s easy to make, packed with nutrients, and delicious. The best part? It’s incredibly versatile, making it perfect for busy weeknights or special occasions alike.

I first discovered this recipe while browsing through a cookbook at a local library. The simplicity and flavor profile immediately caught my attention, and I knew I had to give it a try. After the first bite, I was hooked. My kids love helping me prepare the ingredients and watching the noodles cook in the pan – it’s a fun process that they can easily participate in.

The combination of flavors and textures in Japanese Pan Noodles is truly something special. The savory broth, the springy noodles, and the variety of vegetables all come together to create a dish that’s greater than the sum of its parts. Plus, it’s incredibly healthy – just think about all the vitamins and minerals from those colorful veggies! One of my favorite things about this recipe is how easy it is to customize to your tastes.

Want more protein? Add some cooked chicken or tofu! Prefer a little heat? Add some red pepper flakes or sriracha!

The options are endless. As a busy mom, I appreciate how quickly this recipe can be prepared – even on the most chaotic of days. And because it makes such a big batch, we can enjoy leftovers for days to come.

Japanese Pan Noodles

Japanese Pan Noodles

4.8 from 755 votes

A copycat version of Noodles and Company’s Japanese Pan Noodles featuring thick udon noodles stir-fried with vegetables and a savory soy-based sauce. This quick and easy dish brings the restaurant favorite to your home kitchen.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Noodles and Vegetables

12 oz udon noodles (fresh or dried)
2 tbsp vegetable oil
1 cup broccoli florets
1 carrot, julienned
1 red bell pepper, thinly sliced
4 oz shiitake mushrooms, sliced
3 green onions, sliced (white and green parts separated)

For the Sauce

1/4 cup soy sauce
2 tbsp mirin
1 tbsp rice vinegar
1 tbsp brown sugar
1 tsp sesame oil
2 cloves garlic, minced
1 tsp grated fresh ginger

For Garnish

1 tbsp sesame seeds
1 tsp red pepper flakes (optional)

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add the udon noodles and cook according to package directions until al dente, typically 3 to 4 minutes for fresh noodles or 8 to 10 minutes for dried.
3Drain the noodles in a colander and rinse with cold water to stop the cooking process, then set aside.
4In a small bowl, whisk together the soy sauce, mirin, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger until the sugar is fully dissolved.
5Set the sauce mixture aside near the stove for easy access during cooking.
6Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
7Add the broccoli florets and julienned carrot, then stir-fry for 2 minutes until the broccoli turns bright green and begins to soften slightly.
8Add the remaining 1 tablespoon of vegetable oil to the skillet along with the sliced red bell pepper, shiitake mushrooms, and white parts of the green onions.
9Stir-fry for 3 to 4 minutes until the mushrooms have released their moisture and the peppers are tender-crisp.
10Add the cooked udon noodles to the skillet and pour the prepared sauce over everything.
11Toss and stir-fry for 2 to 3 minutes until the noodles are evenly coated and heated through, and the sauce has slightly thickened and glazed the noodles.
12Remove the skillet from the heat and transfer the noodles to serving plates.
13Garnish each portion with the green parts of the green onions, a sprinkle of sesame seeds, and red pepper flakes if desired for heat.

🔧Equipment

Large pot
Colander
Large skillet or wok
Small bowl
Whisk
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 980mg🌾Total Carbs: 60g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 10g

📝Notes

For a gluten-free version, use gluten-free udon noodles and tamari instead of soy sauce. You can also add protein like sliced chicken, beef, or tofu for a heartier meal.

Watch Video Of How Japanese Pan Noodles Works

This recipe has become a staple in our household for many reasons.

Not only is it delicious and nutritious, but it’s also incredibly easy to make – even on the most chaotic of days.

One of my favorite things about Japanese Pan Noodles is how well they reheat – simply place them back in the pan over low heat until warmed through, then serve with your favorite toppings.

❓ Frequently Asked Questions About Japanese Pan Noodles

Q: What type of noodles are best for Japanese Pan Noodles?

In my experience, thin wheat flour noodles work best for this recipe. You can also use rice noodles or soba noodles if you prefer.

Q: Can I use store-bought broth instead of making my own?

While store-bought broth will save you some time, I highly recommend taking the extra minute or two to make your own broth from scratch. It makes a world of difference in terms of flavor.

Q: How long does this recipe take to prepare?

The prep time for Japanese Pan Noodles is relatively quick – about 15 minutes total. This includes chopping all the veggies and cooking the noodles.

Q: Can I add other ingredients like meat or seafood?

Of course! Feel free to add any protein you like – just adjust the cooking time accordingly.

Q: Is this recipe suitable for vegans?

Yes, this recipe can easily be adapted to be vegan-friendly by substituting animal-based ingredients like chicken or fish sauce with plant-based alternatives.

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