Noodles

Noodles & Company Inspired Japanese Pan Noodles

Name: Noodles & Company Inspired Japanese Pan Noodles
Prep time: 20 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 24 ounces shelf-stable or frozen udon noodles; 1/3 cup low-sodium soy sauce; 3 tablespoons mirin; 2 tablespoons packed brown sugar; 1 tablespoon rice vinegar; 2 teaspoons toasted sesame oil; 2 teaspoons finely grated fresh ginger; 2 garlic cloves, finely grated; 1 tablespoon cornstarch; 3 tablespoons water; 2 tablespoons neutral oil, divided; 8 ounces cremini mushrooms, sliced 1/4 inch thick; 3 cups small broccoli florets; 1 large carrot, cut into thin matchsticks; 3 scallions, sliced; 2 tablespoons chopped cilantro; 2 teaspoons black sesame seeds

Chewy udon caramelized in a sweet-savory soy glaze with crisp broccoli, mushrooms, carrots, black sesame, and cilantro.

Inspired by Noodles & Company

Prep: 20 min
Cook: 15 min
Total: 35 min
Serves: 4
Difficulty: Easy

Prep

20 min

Cook

15 min

Serves

4 servings

Difficulty

Easy

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Ingredients

4 servings

Servings

Choose 1–12. Ingredient amounts update instantly.

Ingredient amounts are scaled only. Cooking time, pan size, batch size, and doneness may still need adjustment.

Food-safety note

Use caution with the very hot wok and escaping steam. Refrigerate cooked noodles within 2 hours and reheat leftovers until steaming; people with soy or wheat allergies should use verified alternatives.

Method

Recipe notes

A wide, very hot pan and dry noodles are what create the signature caramelized edges. The cornstarch glaze thickens within seconds, so have every vegetable cooked and every garnish ready before the sauce enters the pan.

Planning, storage, and serving

Storage and reheating

Refrigerate cooled noodles within 2 hours for up to 3 days. Reheat in a hot skillet with 1 to 2 tablespoons water to loosen the glaze; repeated microwaving can make udon overly soft.

Make-ahead tips

Mix the sauce and cut the vegetables up to 2 days ahead. Keep them in separate covered containers and wait to loosen the udon until just before stir-frying.

What to serve with it

- Crisp cucumber salad
- Steamed edamame
- Miso soup

Equipment needed

- Large wok or 12-inch skillet
- Large pot
- Tongs or wok spatula

Difficulty explained

The prep is simple and cooking is quick; success depends on high heat, a large pan, and having the sauce ready before stir-frying begins.

Nutrition estimate

Calories

490

Protein

14g

Carbs

86g

Fat

11g

Sat. fat

Fiber

Sugar

14g

Sodium

1180mg

Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.

Alternatives

Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.

Granulated sugar plus molasses

For each cup, mix 1 cup granulated sugar with 1 tablespoon molasses.

Tamari

Use tamari in the same amount for a similar savory profile.

Arrowroot starch

Use an equal amount of arrowroot starch for thickening or crisp coatings.

Ingredient you don't have

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Pitfalls to Watch Out For

Wet noodles steam rather than sear, so drain thoroughly and avoid rinsing them for longer than needed.
A crowded or lukewarm skillet creates soft vegetables and pale noodles; cook vegetables in two batches if your pan is smaller than 12 inches.
Letting the cornstarch sauce sit unwhisked or cook too long creates gummy clumps, so stir it again and toss immediately.

Nutrition Context

Udon supplies most of the carbohydrate energy, while broccoli, mushrooms, and carrots add fiber and micronutrients.
Soy sauce is the primary sodium source; low-sodium soy sauce and measured sauce keep the glaze flavorful without flooding the noodles.

FAQ

Why are my noodles not browning?

They may be too wet or the pan may be crowded. Dry them well, use high heat, and leave them undisturbed briefly before tossing.

Can I make this gluten-free?

Use certified gluten-free rice noodles and tamari, then confirm that every packaged sauce is gluten-free.

Is this very sweet?

It is sweet-savory rather than dessert-sweet. Reduce brown sugar to 1 tablespoon for a more soy-forward glaze.

Can I use frozen vegetables?

Yes, but thaw and pat them dry first so they do not cool the pan or water down the glaze.

How do I add protein?

Top with seared tofu, shrimp, or thin-sliced cooked chicken, keeping the noodle-and-sauce quantities unchanged.

What sides pair best with this dish?

Cucumber salad, edamame, or light miso soup complements the glossy noodles without competing with the sauce.