Say goodbye to take out with this copycat Noodles & Co. Japanese Pan Noodles recipe. So simple to make, it’s perfect as a weeknight meal with family. Packed with plump shrimp, vibrant crisp vegetables married with sweet and salty sauces. This dish is sure to be your go-to recipe for when time is not on your side.
One of the reasons this dish is so perfect is that it is a well-balanced meal. With a good portion of carbohydrates, protein, and vegetables. Additionally, there are tonnes of fresh ingredients. Think broccoli, carrots, and red bell peppers. Bright, fresh, and colorful, this dish look just the way it tastes.
We’ve mentioned many times before, that we love copycat recipes. They allow you to take your all-time favorites and make them healthier. Also, making them at home allow you to customize these familiar flavors however you wish. Add chilli for heat, chicken or beef instead of shrimp. The possibilities are practically endless with this Copycat Noodles & Co. Japanese Pan Noodles recipe.
How To Make Copycat Noodles & Co. Japanese Pan Noodles
- A metal mixing bowl
- A large stock pot
- A skillet or wok
- 1 cup broccoli florets
- 1 tbsp. sesame oil
- 1 cup carrots thinly sliced
- 1 lb soba noodles
- ¼ cup mirin
- 1 cup red bell pepper thinly sliced
- 1 tbsp. ginger peeled and chopped
- ½ cup scallions sliced on the bias
- 1 tbsp. canola oil
- ½ cup fresh shiitake mushrooms de-stemmed
- 16 shrimps peeled and deveined
- In a large stock pot, bring water to a simmer.
- Add 1lb of soba noodles and allow to cook till al dente.
- Drain the noodles in a colander and cool in ice water.
- This stops the noodles from continuing to cook.
- After draining, add noodles to a mixing bowl.
- Pour in 1 tablespoon of sesame oil. Using a tong, toss noodles to coat thoroughly and set aside while you prepare the rest of the dish.
- Boil water in a stock pot and season with salt.
- Blanch broccoli florets and sliced carrot for about a minute you want them to cook but still retain a bit of crunch.
- Drain in a colander and allow to cool in an ice bath.
- Set aside for later.
- In a heated skillet, drizzle 1 tablespoon of canola oil.
- Add ½ a cup of shiitake mushrooms and stir. The mushrooms should start to shrink down and caramelize around the edges.
- Add the shrimp to your mushrooms and cook until shrimp turns a bright salmon color.
- The shrimp should curl into a ‘C’ when cooked perfectly.
- Once they curl to an ‘O’, they’re likely to be overcooked.
- Now, add your blanched vegetables and saute for 1-2 minutes.
- Be careful with this step as the water left on your vegetables may cause the hot oil to splatter initially.
- Throw in 1 cup of thinly sliced red bell peppers.
- Add sliced scallions to your skillet along with 1 tablespoon of finely chopped ginger.
- Pour ¼ cup of mirin sauce and 1 cup of sweet soy sauce.
- Saute your ingredients for a minute of two.
- Making sure to coat your ingredients well.
- Give everything a good toss!
- Lastly, add the noodles to your skillet and stir to coat noodles with vegetables and sauce. Don’t cook for too long as you don’t want your noodles to overcook and become mushy.
- Serve noodles in a bowl.
- Garnish with some thinly sliced scallions and a sprinkle of sesame seeds.
- Dig in and enjoy!