Vegetarian Japanese Pan Noodles from SweetPhi

Ingredients

• ¼ cup soy sauce
• ¼ cup hoisin sauce
• ¼ cup water
• 1 teaspoon fresh ginger, finely minced
• 1-2 teaspoons vegetable oil
• 1 cup shiitake mushrooms, sliced
• 1 cup broccoli, cut into small florets
• ¼ cup shredded carrots (about ½ of a large carrot)
• 1 (9 oz.) package fresh Japanese udon noodles
• ½ cup Asian bean sprouts for topping, optional
• 1 green onion, finely sliced for topping, optional
• 1 teaspoon black sesame seeds for topping, optional
• For the crispy tofu:
• ⅓ block of extra firm tofu (about 5 oz) cut into 1 inch cubes
• 1 tablespoon corn starch
• 1 teaspoon vegetable oil

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag