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Yaki Udon with Beef

Chewy noodles tangled in rich, velvety sauce—effortless comfort in every bite.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3
Course: dinner, lunch
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

Stir Fry
  • 3 packs udon (fresh or frozen)
  • 500 g beef, sliced
  • 1 cup mushrooms, sliced
  • 1 cup bok choy
  • 1 yellow onion, thinly sliced
  • 1 cup carrot, cut into sticks
  • 1 garlic cloves, minced
Sauce
  • 3 tbsp dark soy sauce
  • 1 tbsp regular soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp mirin
  • 1 tsp black pepper
  • 1 tsp brown sugar

Equipment

  • 1 Large Teflon

Method
 

  1. Combine everything in a bowl. Set it aside. Forget about it for a bit.
  2. Heat a skillet or wok. No oil needed—just toss in the beef and break it up as it browns.
  3. Set aside the beef. Garlic and onion go in first. Then mushrooms, carrots. Let them soften up a little.
  4. Add the noodles. then add bok choy. Gently pull them apart with tongs or chopsticks. Don’t stress.
  5. Pour in your sauce. Mix until everything’s glossy and coated. Let it bubble a bit—then off the heat.
  6. Scoop into bowls… or not. Top with scallions, sesame seed, or a fried egg if you’re feeling it.