This is a simple recipe that makes an easy one pot meal for those lazy nights. This is my take on the Japanese pan-fried noodles served at Noodles ( a local restaurant). Whenever I am at Noodles with my girls, they tell me we know your order Mam.
It’s not that I don’t like to try other dishes there ,but I love the way they prepare this dish for me.
Normally, this recipe call for Udon Noodles which are fat wheat Noodles ,but i make my recipe with rice flat noodles or Pad Thai noodles which is easily available at any grocery store.
3 cup flat rice or Pad Thai noodles , cooked
1 tbsp Cornstarch
4 Tbs. teriyaki sauce
2 Tbs. rice wine vinegar ( I used balsamic vinegar)
2 Tbs. coconut oil
1 Tbs. fresh ginger, minced
2 cloves garlic, minced
1 tsp. red chili flakes
1 cup. mushrooms, sliced
1/2 cup Asian sprouts
1 cup broccoli florets
1/2 cup carrots, sliced
1 Tbs. black sesame seeds
1 C. cilantro leaves, chopped and a few leaves to garnish
- Heat oil in a large wok over medium-high heat. Add the carrots, mushrooms, and broccoli. Stir fry 2-3 minutes.
- Sauté the ginger & garlic.
- After a minute, add noodles and let caramelize. Add the red chili flakes, teriyaki sauce and rice wine vinegar.
- Add all of the other ingredients and toss to coat well. Garnish with cilantro and Serve.