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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 423.1
  • Total Fat: 11.0 g
  • Cholesterol: 14.2 mg
  • Sodium: 3,965.5 mg
  • Total Carbs: 80.6 g
  • Dietary Fiber: 8.2 g
  • Protein: 22.5 g

View full nutritional breakdown of JAPANESE PAN Noodles calories by ingredient

Number of Servings: 2


    3 cups hot cooked udon noodles (Japanese wheat noodles)
    flank steak, thinly sliced (optional)
    salt to taste
    2-3 drops, toasted sesame oil
    4 tablespoons teriyaki sauce
    2 tablespoon rice wine vinegar
    2 tablespoon vegetable oil
    1 tablespoon minced peeled fresh ginger
    2 large cloves minced garlic cloves
    1 tsp red chili flakes
    1 cup shiitake mushrooms (stems removed), sliced
    1 cup Asian sprouts
    2 cups broccoli florets
    1/2 cup (2-inch) julienne-cut carrot
    1 tbsp blk sesame seeds
    1 cup freshly chopped cilantro leaves


In a mixing bowl, add the beef strips and mix with a little cornstarch.

Heat oil in a large nonstick skillet or wok over medium-high heat. Flash fry the beef strips and remove quickly.

To the wok, add the carrots and then broccoli. Stir fry 2-3 minutes and then remove.

Add a little oil, the saute the ginger & garlic. After a minute or so, add the well drained noodles and let caramelize. Add the red chili flakes. Add the sesame oil, teriyaki sauce and rice wine vinegar. Add all of the other ingredients and toss to coat well. Serve.

Number of Servings: 2

Recipe submitted by SparkPeople user JEJD03.