Beef Yaki Udon
Nov 9, 2015
Yaki udon is slightly chewy, thick, wheat based noodles stir fried with crisp veggies and flavored by a little bit of meat and sauce.
Recipe is republished with permission from Sharon Wong/Nut Free Wok.
- Course
- Entree
Tags
Ingredients
- 1 package udon (5 pieces), sanuki style
- 2 tablespoons olive oil, divided
- 1 medium sized sweet onion, sliced
- 1 pound thinly sliced beef
- 4 cups mung bean sprouts
- 2 cups sweet peas, trimmed
- 3-4 tablespoons udon soup base (tsuyu tennen)*, adjust to taste
- ¼ cup chopped green onions
Instructions
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Cook udon in boiling water according to package, drain and set aside.
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Heat up wok or 6-8 qt stock pot on medium high heat and when a drop of water sizzles, add 1 tablespoon oil.
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Stir fry onions for 2-3 minutes until soft.
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Use a spatula and push the onions to the sides of the pot and add another tablespoon of oil and stir fry beef until almost all browned (2-3 minutes)
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Add sprouts and stir fry for 2-3 minutes or until soft.
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Add udon, soup base*, and green onions and gently stir fry, using a spatula to lift the meat and vegetables up to allow the noodles to heat thoroughly and cook in the sauce.