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Japanese Pan Noodles With Sauteed Shrimp

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“Recipe from Ross Kamens, executive chef, posted on Noodles & Company's website.”

Ingredients Nutrition

  • 1 lb udon noodles (Japanese wheat noodles)
  • 1 cup broccoli, cut into florets
  • 1 cup carrot, julienned
  • 12 cup scallion, cut on the bias
  • 12 cup red pepper, julienned
  • 12 cup fresh shiitake mushroom, de-stemmed
  • 1 tablespoon fresh ginger, peeled and chopped
  • 14 cup mirin
  • 1 tablespoon pure sesame oil
  • 1 tablespoon canola oil
  • 1 cup ketjap manis (sweet soy sauce ~ recipes on
  • 2 tablespoons sriracha garlic sauce
  • 1 teaspoon black sesame seed
  • 24 shrimp (16-20 peeled & de-veined)


  1. Cook noodles in boiling water until al dente, drain and cool in ice water.
  2. Drain, let rest and toss with sesame oil.
  3. Blanch broccoli and carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.
  4. Place large sauté pan over high heat. Add canola oil and sauté mushrooms until lightly golden.
  5. Add shrimp, carrots, broccoli, peppers, scallions, ginger, Chile garlic sauce, sweet soy, and noodles to pan in that order. Cook until noodles are caramelized or golden.
  6. Place on platter and sprinkle with black sesame seeds.

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