Quick and savory beef udon noodles stir-fry with tender beef, chewy noodles, and a bold soy-based sauce.

Scale

1 lb fresh udon noodles

10 oz flank steak or sirloin, thinly sliced

1 tbsp vegetable oil

3 garlic cloves, minced

1/2 medium onion, sliced

1 baby bok choy, quartered

1/2 cup mushrooms, sliced

1/3 cup shredded carrot

3 tbsp soy sauce

1 tbsp dark soy sauce

2 1/2 tbsp mirin

2 tsp toasted sesame oil

1 tbsp sugar

1 tsp cornstarch

2 green onions, chopped

1 tsp sesame seeds

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1. Blanch udon noodles in boiling water for 2 minutes, drain and set aside.

2. Mix soy sauce, dark soy, mirin, sesame oil, sugar, and cornstarch in a bowl.

3. Marinate sliced beef briefly with baking soda and a spoonful of sauce.

4. Heat oil in a wok, stir-fry garlic and onions until fragrant.

5. Add beef slices and cook quickly until browned.

6. Toss in bok choy, mushrooms, and carrots, stir-fry 2–3 minutes.

7. Add noodles and sauce, toss until coated and glossy.

8. Garnish with sesame seeds and green onions before serving.

Use fresh udon noodles for best texture.

Swap beef for chicken, shrimp, or tofu if preferred.

Store leftovers in fridge for 2 days, reheat with extra soy sauce or broth.

Add chili oil or flakes for a spicy kick.