Stir Fry Beef Udon Noodles 牛肉炒烏冬面
We love to use udon noodles to make our stir fry noodles cuz you get the added perk of the udon oozing just enough starch to make a deliciously sticky, oh so satisfying! sauce that juicily coats all your stir fry. So good! Try this Stir Fry Beef Udon Noodles, it's an easy, throw together leftovers kind of dish that makes a lovely, tasty, saucy plate of delicious noodles.
- Prep time
- 15 min
- Cook time
- 8 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 packs udon noodles
- 1/2 lb beef, 227g
- 1 garlic clove, crushed
- 1 onion, sliced to matchsticks
- 1 carrot, sliced to matchsticks
- 1 cucumber, deseeded and sliced to matchsticks
- 1 package enoki mushrooms, about one cup
- 1 tbsp soy sauce
- 3 tbsp oyster sauce
- 1/2 tsp black pepper
- 3 tsp soy sauce
- 1 tsp sugar
- 1 tsp Shao Hsing rice wine
- 1/4 tsp white pepper
- 1/2 tsp corn starch
- 1/2 tsp oil
Instructions
- 1
Heat up a pot of water. When boiling drop in your udon noodles and stir until loosened. Remove immediately from water into strainer and let drain.
- 2
Prepare all vegetables and meat (if using steaks or large cuts) into similar sized matchstick pieces. Marinate your meat for 10-15 mins.
- 3
Heat wok to high heat. When wok is hot add in 2 tsp oil. Stir fry beef quickly until the pink is just gone and remove immediately from wok and set aside.
- 4
Heat wok. Add in 1 tsp oil, then the garlic and stir a few seconds until fragrance rises.
- 5
Add in onions and stir fry until golden brown spots appear. Remove from wok and set aside.
- 6
Add 1 tsp oil and then the rest of your vegetables and mushrooms and stir fry until vegetables are soft.
- 7
Add in udon, onions and meat, then the soy sauce, oyster sauce and black pepper and stir fry for a few minutes until the thoroughly mixed and saucy.