Japanese Pan Fried Noodles

We have a Noodles and Company in Virginia Beach and they serve the best Japanese Pan Fried Noodles. This a copy-cat recipe hat comes very close.  Enjoy. 

Japanese Pan Fried Noodles

1-pound package Udon noodles

24 shrimp (16-20 count, peeled and de-veined)

1 cup broccoli (cut into florets)

1 cup carrots (julienne cut)

1/2 cup green onions (cut on the bias)

1/2 cup red bell peppers (julienne cut)

1/2 cup fresh Shiitake mushrooms (stems removed and julienne cut)

1 tablespoon fresh ginger (peeled and chopped)

1/4 cup Mirin

1 tablespoon pure sesame oil

1 tablespoon Canola oil

1 cup sweet soy sauce

1 to 2 tablespoons chili garlic sauce (Lee Kum Kee brand)

1 teaspoon black sesame seeds

Bring 4 quarts of water to a rolling boil. Add noodles and stir well. When pot begins to boil over, add one cup of cold water and stir. Repeat. This will take approximately 12 minutes.

When the noodles begin to boil a third time, turn off the flame, cover the pot and let noodles sit for 5-7 minutes.

Drain and rinse in cold water, place in a large bowl, let rest and toss with sesame oil.

Blanch broccoli and carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.

Place large sauté pan over high heat. Add Canola oil and sauté mushrooms until lightly golden.

Add shrimp, carrots, broccoli, peppers, scallions, ginger, chili garlic sauce, sweet soy, Mirin, and noodles to pan in that order. Cook until noodles are caramelized or golden.

Place on platter and sprinkle with black sesame seeds.

Note: This recipe uses dried Udon noodles, but, if you can find them in your local Asian market fresh Udon noodles are much better. Cook as directed in the recipe above until just al dente.