Last Updated on April 15, 2022 by Karen
Try making this popular Japanese restaurant classic – Stir-Fry Beef Udon Noodles – and I guarantee you’ll want to add it to your regular rotation of nightly dinners!
Have you ever had yakiudon at Japanese restaurants before? Similar to yakisoba, it’s another type of stir-fry noodle dish made with thick, chewy wheat noodles. Japanese stir-fry noodles which can be prepared very quickly, making it a perfect a weeknight dinner.
The key to success is to make sure you have all of the ingredients ready before you add anything to the wok. Once you start cooking, you should not have to turn the heat down and pause to gather ingredients.
Also, the wok or skillet should be hot, hot, hot! (I use this wok or a large cast iron skillet)
What other proteins can you use?
There are different versions out there, and I like to make mine with beef. You can also use shrimp, chicken, pork, firm tofu, and even a mix of seafood like scallops and calamari.
What other vegetables can you use?
I used napa cabbage, green onion, and bean sprouts this time, but often times I would add sliced mushrooms and shredded carrots. To save time, you can even add a handful of cole slaw or broccoli slaw.
What is the purpose of the dark soy sauce?
Also, I know this isn’t traditional, but I always add a bit of dark soy sauce to give the noodles a nice color. Dark soy sauce doesn’t actually impart much flavors to the dish, and if you don’t add it, your noodles will be just a bit paler. Either way, it’s still delicious, easy, and quick!
Stir-fry Beef Udon Noodles (Yakiudon)
Ingredients
- 2 8- oz packages fresh udon noodles
- 1 tbsp vegetable oil divided
- 8 oz beef chuck thinly sliced
- 1 cup napa cabbage shredded
- 1 cup bean sprouts
- 2 stalks scallions cut into 2 inch pieces
- 2 tbsps low-sodium soy sauce or more to taste
- 1 tbsp oyster sauce
- 1/4 tsp sesame oil
- 1 tsp sugar
- 1 tsp dark soy sauce for color only, optional
- 1 tsp mirin optional
Instructions
- Add udon noodles to a pot of boiling water, and let it separate by themselves (do not stir and try to break apart), about 3 minutes. Drain and rinse well with cold water in a colander. Set aside.
- Heat oil in a wok or skillet over high heat, add beef and stir fry until the meat is no longer pink. Transfer to a plate.
- Add napa cabbage and bean sprouts until the vegetables are cooked to crisp-tender.
- Add udon noodles, scallions, and the rest of the seasonings, and mix well.
- Return cooked beef to the pan to heat through before serving.
Where can you get fresh udon noodles?
Most grocery stores carry fresh udon noodles (like these) in the Asian food aisle.
Can you use dried udon noodles?
If you can’t find the fresh ones, you can cook up some dried udon noodles and use it in this recipe. The only difference is that they’re thinner and not as chewy as fresh udon noodles.
Yum! Yakiudon is always so satisfying!
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This recipe is fantastic!! I am so glad I came across this recipe and tried it! I order this when I go out to eat at a Chinese restaurant and wanted to see if I can make this myself. It taste just like it except I substituted the cabbage with regular onions and it taste amazing! Thank you for sharing I will be making this regularly. Oh and my picky 2 year old loves eating this!!
That’s great Emily! I’m so glad to hear you and your family enjoy it :)
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This looks amazing – I’m getting hungry right now. And so simple I just love it. Making it tomorrow night for dinner :)
http://missfoodfairy.com/2016/02/04/asian-chicken-patties-with-asian-slaw/
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I made this for dinner tonight and my husband loved it I used pork. I be making it again thank you.
This is so delicious! I have it in my regular rotation. I always add extra veggies (bell peppers, broccoli, edamame etc), and red pepper flakes for some heat. I also find it works great with ground pork! Love it :)