Copycat Noodles and Co. Japanese Pan Noodles

• Produce

  • 2 cup Broccoli florets
  • 1/2 cup Carrots
  • 1 cup Cilantro, leaves
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 cup Mushrooms
  • 1 tsp Red chili flakes
  • 1 cup Sprouts, Asian

• Condiments

  • 4 tbsp Teriyaki sauce

• Pasta & Grains

  • 3 cup Udon noodles, Cooked

• Baking & Spices

  • 1 tbsp Black sesame seeds
  • 1 Cornstarch
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Rice wine vinegar
  • 2 drops Sesame oil
  • 2 tbsp Vegetable oil

Found on recipe4living.com

Description

Ingredients

• 3 C. udon noodles, cooked
• cornstarch
• salt
• 2-3 drops, sesame oil
• 4 Tbs. teriyaki sauce
• 2 Tbs. rice wine vinegar
• 2 Tbs. vegetable oil
• 1 Tbs. fresh ginger, minced
• 2 cloves garlic, minced
• 1 tsp. red chili flakes
• 1 C. mushrooms, sliced
• 1 C. Asian sprouts
• 2 C. broccoli florets
• 1/2 C. carrots, sliced
• 1 Tbs. black sesame seeds
• 1 C. cilantro leaves, chopped

Directions

• Heat oil in a large wok over medium-high heat. Add the carrots, mushrooms, and broccoli. Stir fry 2-3 minutes.Add oil, then saute the ginger & garlic. After a minute, add noodles and let caramelize.Add the red chili flakes, sesame oil, teriyaki sauce and rice wine vinegar. Add all of the other ingredients and toss to coat well. Serve.