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Vegetarian Japanese Pan Noodles - Sweetphi
Ingredients
- For the Japanese pan noodles:
- 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
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