Description
Enjoy a quick and flavorful stir-fried udon noodle dish with tender beef or chicken, vibrant vegetables, and a savory sauce. This customizable recipe is perfect for busy weeknights and can be topped with a sunny-side-up egg for an extra delicious touch!
Ingredients
Scale
- 200g udon noodles
- 200g thinly sliced beef (or chicken)
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon mirin (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 cup sliced green onions
- 1/2 cup bean sprouts
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup sliced bell peppers (red and green for color)
- 1 tablespoon sesame seeds (for garnish)
- 1 egg (optional, for topping)
Instructions
- Start by boiling a large pot of water. Once the water is at a rolling boil, add the udon noodles. Cook according to the package instructions, usually around 8-10 minutes, until they are tender but still chewy.
- Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process. This also helps to remove excess starch, preventing them from sticking together.
- Set the noodles aside while you prepare the other ingredients.
- In a large mixing bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of mirin (if using). Mix well to ensure the beef is evenly coated. Let it marinate for about 10-15 minutes while you prepare the vegetables.
- While the beef is marinating, wash and slice the green onions, bell peppers, and any other vegetables you plan to use.
- If youre using fresh corn, cut the kernels off the cob. If using frozen corn, make sure to thaw it beforehand.
- Prepare the bean sprouts by rinsing them under cold water and draining them well.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is hot, add the marinated beef to the pan. Stir-fry for about 2-3 minutes until the beef is browned and cooked through.
- Once the beef is cooked, add the sliced bell peppers, corn, and bean sprouts to the skillet. Stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.
- Next, add the cooked udon noodles to the skillet. Pour in the remaining 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1/2 teaspoon of black pepper. Toss everything together gently, ensuring the noodles are well coated with the sauce and mixed with the beef and vegetables. Cook for an additional 2-3 minutes until everything is heated through.
- If you want to add an egg on top of your udon dish, heat a small non-stick skillet over medium heat. Crack the egg into the skillet and cook it sunny-side up or to your desired doneness.
- Once the egg is cooked, carefully slide it onto the top of the udon dish.
- Transfer the stir-fried udon mixture to a large serving plate or individual bowls. If youve made the optional egg, place it gently on top of the noodles.
- Garnish with sliced green onions and a sprinkle of sesame seeds for added flavor and crunch.
- Serve immediately while hot, and enjoy the delightful combination of flavors and textures!
Notes
- Feel free to customize the vegetables based on your preference or what you have on hand.
- For a vegetarian version, substitute the beef with tofu and use vegetable broth instead of mirin.
- Adjust the seasoning to taste, adding more soy sauce or sesame oil if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes