Pan Noodles Stir Fry

Ingredients

• 3 cups udon noodles, cooked
• 2 tablespoons vegetable oil
• 2 carrots (halved and sliced)
• 1 celery stalk (sliced)
• 2 cups broccoli florets
• 1 cup mushrooms (sliced) (optional)
• 2 cloves garlic (minced)
• 1 tablespoons ginger (minced)
• 4 tablespoons teriyaki sauce
• 1 15oz can chickpeas (drained)
• 2 tablespoons white wine vinegar
• 1 teaspoon red pepper flakes (optional)
• 1 tablespoons sesame seeds (optional)

Instructions

1. Add oil to large pot or a wok over medium-high. When warm, add carrots, celery, broccoli and optionally mushrooms. Fry for 2-3 minutes.
2. Add ginger, garlic, chickpeas continue frying for another minute.
3. Add noodles and let caramelize.
4. Add teriyaki sauce, vinegar, optionally red pepper
5. Toss in any remaining ingredients and serve after everything has coated.

Inspired by

I very loosely followed this given recipe. It’s actually a copycat of Noodles and Company’s “Japanese Pan Noodles.” It does not use quite as many carrots, nor did it have chickpeas or celery. Some ingredients I did not even have, so I either substituted (white wine vinegar instead of rice wine vinegar) or left out all together (mushrooms).

Closing

This is a fun one. I love the texture of udon noodles. This last rendition I did not quite slice the noodles narrow enough, so they were slightly thicker than I had intended.

I used chickpeas to assist with some protein, but the texture is not quite what I am looking for. It was the first time I had used the chickpeas, so we will see if I try something else next time in its place. However, I feel you do need the protein, otherwise you will just be left feeling unsatisfied.

I would have added mushrooms, but I did not have any to add, so I left those out. However, I did add celery which added a crunch.

If you made another recipe that used teriyaki sauce (we have a couple others, here!), you might still have some in the freezer! It was really easy to just scoop it out with a spoon despite it being frozen. I may not have added enough teriyaki, so feel free to add more.

How would you make this differently?