This side dish can be prepared in advance and frozen, and nobody will know. It’s delicious Japanese noodles that taste just as good fresh and they do when they’re rewarmed.
Sometimes you just want to cook up one big recipe (maybe even double it), freeze it, and know that it’s done. We do that often with meats, desserts and baked goods. What about side dishes? We did it with the fancy rice and now Gitty T. introduced us to these amazing noodles.
This side dish is delicious and everyone in your family will love it.
Sauté the vegetables until just softened.
Combine noodles and vegetables.
Top with the sauce
and mix well.
This dish freezes really well. Simply divide into tins, cover tightly, mark and freeze.
Japanese Noodles
Ingredients
- 2 packages Frozen Japanese Style Noodles
- 2 tablespoons oil
- 1 onion, sliced into half rings
- 1 red pepper, cored and sliced into strips
- 1 orange pepper, cored and sliced into strips
- 8 oz fresh white mushrooms, sliced
Sauce:
- ¼ cup oil
- ¼ cup chicken consomme dissolved in ⅛ cup water
- ¼ cup sugar
- 1 garlic clove, crushed
- ⅓ cup soy sauce
Instructions
- Prepare noodles according to package instructions. Drain, rinse, and set aside.
- Meanwhile, in a large saute pan, sauté the onion in the oil until softened. Add the peppers and sauté another 10 minutes or so, mixing from time to time. Add the sliced mushrooms and cook until just softened.
- Combine sauce ingredients in a small pot and bring to a boil. In a large mixing bowl, combine noodles and vegetables. Top with the sauce and mix well. Serve warm.
Rewarming/Freezing Instructions: You can serve this right away, or refrigerate and rewarm before serving. We like rewarming in the oven. Just make sure to mix the pan well before serving since all the juices will have settled at the bottom. This dish freezes really well too. Simply divide into tins, cover tightly, mark and freeze. To defrost, simply let sit on the counter and then rewarm in the oven.
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What brand makes these noodles? Can you cook soba noodles and make this recipe or must they be frozen noodles?
It should work.
To understand, they have different textures and colors. Japanese noodles are thick and white in color, with a chewy texture. Soba noodles are thin, like spaghetti, and have a brown color.
Gefen
Does anyone know if they sell these noodles in Israel? Is there something to use as a subsitute? Thanks!
No they don’t:( It’s one of the few things that I bring back with me from the states.
I’ve tried using regular fettuccine instead but wasn’t the same thing.
I make this recipe every YT. Best side dish ever!
I’ve been making this recipe for years since it was featured in Binah magazine about 7 years ago.
It’s great and gets better each time you warm it up, it really freezes well! One of our favorite recipes.
The noodles are made by Gefen.
Same with me! It’s a yom tov staple, I have been using ronzini egg fettuccini noodles which absorb the sauce better. However, this year I havent found it in the stores. Maybe I’ll try the Japanese noodles this time.
I bought Gefen noodles today that looks just like that but they were called instant rice noodles and they were in the pasta isle. (came in fine and Medium)
Is that the same thing?