Japanese Pan Noodles Recipe

I recently stumbled upon this dope Japanese pan noodles recipe that totally blew my mind with its mix of crispy noodles, tender pork (or chicken if you’re like me), and a sweet-savory sauce that makes even a hectic day feel like a lazy, fun food adventure.

I love Japanese Pan Noodles because they gives me a good mix of protein and vitamins. I cook fresh noodles with thinly sliced pork, onions, julienned carrot and shredded cabbage along with garlic and ginger.

I season with soy sauce, ketchup and Worcestershire sauce for a tasty, balanced meal.

Ingredients

• Fresh Japanese noodles: Provide carbohydrates for energy and a pleasing chewy texture.
• Pork or chicken: Supplies lean protein that builds muscles and boosts flavor.
• Vegetables (onion, carrot, cabbage): Add fiber, vitamins and natural sweetness.
• Garlic and ginger: Infuse zing and help fight inflammation naturally.
• Soy sauce, ketchup, Worcestershire sauce: Create a balanced savory taste that lifts the dish.

Ingredient Quantities

• 200g fresh Japanese noodles
• 2 tablespoons vegetable oil
• 150g thinly sliced pork or chicken
• 1 medium onion, sliced thin
• 1 small carrot, julienned
• 1 cup shredded cabbage
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 3 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• Optional: A handful of bean sprouts, sesame seeds, or chopped green onions for garnish

How to Make this

1. Heat the vegetable oil in a large pan over medium-high heat. Once hot, add the thinly sliced pork or chicken and cook until it’s nearly done, about 3-4 minutes.

2. Toss in the sliced onion and let it stir-fry for another 2 minutes until it starts to soften.

3. Add the julienned carrot, shredded cabbage, minced garlic, and grated ginger to the pan. Stir everything together so the flavors mix well, cook for 2 more minutes.

4. Put in the fresh Japanese noodles and stir-fry them with the veggies and meat. Make sure the noodles get a little crispy around the edges.

5. Mix in the soy sauce, ketchup, and Worcestershire sauce. Stir again so that all the noodles and ingredients get nicely coated in the sauce.

6. Season with salt and pepper to taste. Adjust the seasoning if needed.

7. Stir-fry for another 2-3 minutes, letting the noodles absorb the sauce and all the flavors combine.

8. If you’re using bean sprouts, sesame seeds, or chopped green onions, sprinkle them on top as a garnish once you take the pan off the heat.

9. Serve immediately while hot and enjoy your Japanese Pan Noodles.

10. If you like a little extra kick, feel free to add more soy sauce or a dash of your favorite spice to suit your taste.

Equipment Needed

1. Large frying pan or skillet
2. Chef’s knife for slicing meat and veggies
3. Cutting board
4. Measuring spoons for accurate sauce portions
5. Heat-resistant spatula for stirring and mixing
6. Serving plate or bowl for the finished dish

FAQ

• Q: What type of noodles can i use if i cant find fresh Japanese noodles?
  
  A: You can use dried noodles if you have to but just be sure to cook them as per the package directions so they dont get mushy.
• Q: Can i swap the pork or chicken for something else?
  
  A: Yup, tofu or even shrimp work great if you prefer a different protein or wanna keep it vegetarian.
• Q: How long does it take to make this dish?
  
  A: With everything prepped, you should be able to cook up a tasty meal in about 20 minutes.
• Q: Is Worcestershire sauce necessary in the recipe?
  
  A: Not really, if you dont have it, you can just use a little extra soy sauce or ketchup to make up the flavor.
• Q: Can i add other veggies to the dish?
  
  A: Sure thing, feel free to add bell peppers, mushrooms, or even bean sprouts if you like extra crunch.

Japanese Pan Noodles Recipe Substitutions and Variations

• For the vegetable oil, you can use canola oil or even a splash of sesame oil if you want that extra nutty flavour.
• If you dont have thinly sliced pork or chicken, you could swap it out with tofu or beef for a different twist.
• Instead of a medium onion, try using a couple of shallots to get a slightly sweeter, milder taste.
• Dont have soy sauce on hand? Tamari or coconut aminos are great substitutes and they work really well in this dish.
• If you want to switch it up, you can replace the bean sprouts with sliced bell pepper for a fresh crunch.

Pro Tips

1. Make sure all your ingredients are prepped before you start cooking because stir-frying goes by super fast and you dont wanna have to stop and chop stuff in the middle. This makes sure every piece cooks evenly.

2. For extra flavor, try marinating your pork or chicken in a bit of soy sauce, garlic, and ginger for like 10 minutes before cooking it. It gives the meat a deeper taste that really stands out.

3. When stir-frying the noodles, let them sit on the pan for a minute or so in some spots to get a little crispy, then stir them again so that theres a mix of soft and crunchy textures.

4. Use high heat and keep stirring continuously so things dont stick or burn. If your pan gets too loaded you might lower the heat a bit so the veggies dont turn mushy, but try to keep it hot for that perfect sear.