Vegetarian Japanese Pan Noodles

sweetphi.com

Ezra Loeb

subheading: For the Japanese pan noodles:

¼ cup soy sauce

¼ cup hoisin sauce

¼ cup water

1 teaspoon fresh ginger finely minced

1 to 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 package fresh Japanese udon noodles 9 oz. package

subheading: For the crispy tofu:

⅓ block extra firm tofu

1 tablespoon corn starch

1 teaspoon vegetable oil

½ cup Asian bean sprouts for topping, optional

1 green onion finely sliced for topping, optional

1 teaspoon black sesame seeds for topping, optional

Directions at sweetphi.com

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