Stir-Fried Udon with Beef and Sesame

Nutrition · per serving

Steps

1. 1

   Whisk the soy sauce, rice vinegar, honey, sesame oil, and gochugaru in a small bowl until the honey has dissolved.

   45 ml soy sauce15 ml rice vinegar10 g honey10 ml sesame oil1/2 tsp gochugaru or chili flakes
2. 2

   Loosen the udon noodles briefly in hot water according to the package instructions, then drain well. Do not cook them for too long so they remain pleasantly chewy.

   400 g precooked udon noodles
3. 3

   Pat the beef dry with paper towels. Heat a large skillet or wok until very hot, then add the neutral oil.

   250 g beef steak, thinly sliced15 ml neutral oil
4. 4

   Sear the beef in batches for 60 to 90 seconds, until browned on the outside but still juicy inside. Remove and set aside briefly.

   250 g beef steak, thinly sliced
5. 5

   Stir-fry the onion in the same pan for 2 minutes. Add the garlic and ginger and stir-fry for 30 seconds, until fragrant.

   1 small, thinly sliced onion2 cloves, finely chopped garlic15 g, finely grated ginger
6. 6

   Add the udon noodles to the pan, pour the sauce over them, and toss everything over high heat for 2 to 3 minutes. The noodles should be glossy, with lightly browned edges in places.

   400 g precooked udon noodles
7. 7

   Fold the seared beef back in and heat for about 30 seconds. If needed, loosen with a small splash of water.

   250 g beef steak, thinly sliced
8. 8

   Let the noodles rest for 2 minutes, then divide among bowls and garnish with the scallions and sesame seeds. Serve immediately.

   3, sliced into rings scallions1 tbsp sesame seeds

Origin & History

Udon are thick, chewy wheat noodles and one of the best-known noodle varieties in Japanese cuisine. Quickly stir-frying them with soy sauce, sesame, and chili combines Japanese techniques with robust Korean seasonings in a modern, practical everyday dish.