Udon Noodles Inspired by Panda Express


• 4 or 5 oz dry, uncooked udon noodles

• 1/2 large cabbage, thinly sliced

• 1 onion, sliced

• 8 oz mushrooms, sliced

• 4 carrots, julienned or shredded

• 1 garlic clove, minced

• 1 thumb fresh ginger, finely minced

Sauce ingredients

• 1/2 cup South River Tamari OR low sodium Tamari*

• 1/4 cup maple syrup

• 2 tbsp cooking wine

• 1 tbsp hoisin sauce

• 2 green onions, minced

• 1/4 teaspoon sesame oil

• 1 tbsp tapioca starch/flour

Optional Garnish

• 2 green onions, sliced

• Sesame seeds


• In a wok or large skillet sauté onion, garlic and ginger, stirring often, until the onions are tender

• Add remaining veg and cook, stirring occasionally, until tender-crisp or done to your liking

• While the veg cooks, cook noodles per pkg directions. While noodles cook, combine sauce ingredients In a small bowl & whisk well to combine

• Add drained noodles and about 1/2 of the sauce to the wok, toss well & cook for a few minutes until sauce thickens

• Serve immediately

* if not using low sodium tamari use reduced amount to avoid overly salty dish

2 thoughts on “Udon Noodles Inspired by Panda Express

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