A while ago I worked right next to a Noodles and Company-it was less than a two minute walk away. I was such a regular there they had my order memorized-Japanese Pan Noodles with extra sauce and extra extra extra cilantro.
Yes, I really do like cilantro that much. Unfortunately, my local market didn’t have any fresh cilantro today, so I had to do without.
The original recipe calls for udon noodles, which you can find fresh at some Asian markets. I’ve also found some in soup packages at my local grocery store-they look a bit like this. I substituted rice noodles, but if you can find udon noodles, feel free to use them.
Recipe adapted from here.
- 8 oz rice noodles, soaked in hot water
- 1 cup carrots, julienned
- 1 cup broccoli, stems removed
- 1 cup dried shiitake mushrooms, soaked in hot water
- 1 tbsp canola oil and 1 tbsp sesame oil
- 1 tbsp grated ginger
- 1/4 cup sweet dark soy sauce
- 1/4 cup vermouth, with 1 tsp brown sugar added (alternatively, use mirin)
- 1/2 tsp chili oil
- Soak noodles and dried mushrooms in separate bowls of boiling water for 30 minutes. Drain and set aside. Blanch broccoli and carrots in boiling water for 1 minute. Drain and set aside.
- Combine sauce ingredients-ginger, soy sauce, vermouth, and chili oil.
- Heat large saute pan over high heat and add canola oil. Saute mushrooms for 1 minute. Toss in noodles and stir gently to warm.
- Add broccoli and carrots, then sauce, then sesame oil. Stir a few times to combine. Heat thoroughly.
- Serve with sesame seeds, green onion, cilantro, or bean sprouts.