Name: Beef Udon Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 7 oz udon noodles (frozen or fresh); 1/2 lb thinly sliced beef (sirloin or ribeye); 1 tablespoon sesame oil; 1 small onion, thinly sliced; 2 cloves garlic, minced; 1/2 teaspoon grated ginger; 2 tablespoons soy sauce; 1 tablespoon mirin; 1 tablespoon oyster sauce; 2 teaspoons brown sugar; 2 cups beef broth (or dashi); 1 green onion, chopped; Toasted sesame seeds (optional, for garnish); Shichimi togarashi (optional, for serving)

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This quick and savory Beef Udon Noodles recipe is a go-to when I need something fast, flavorful, and deeply satisfying. With tender slices of beef, thick chewy udon noodles, and a rich, umami-packed broth, this dish delivers cozy comfort in just 20 minutes. It's perfect for busy weeknights or when I'm craving a hearty bowl of noodles that feels like a warm hug.

Beef Udon Noodles

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

7 oz udon noodles (frozen or fresh)

½ lb thinly sliced beef (sirloin or ribeye works best)

1 tablespoon sesame oil

1 small onion, thinly sliced

2 cloves garlic, minced

½ teaspoon grated ginger

2 tablespoons soy sauce

1 tablespoon mirin

1 tablespoon oyster sauce

2 teaspoons brown sugar

2 cups beef broth (or dashi for extra umami)

1 green onion, chopped

Toasted sesame seeds (optional, for garnish)

Shichimi togarashi (optional, for serving)

Directions

If I’m using frozen udon noodles, I boil them for 1–2 minutes to loosen, then drain and set aside.

I heat sesame oil in a large skillet or wok over medium-high heat.

I add the sliced onion and cook for 2–3 minutes until softened.

I stir in the garlic and ginger, cooking for another 30 seconds until fragrant.

I add the beef slices and sauté until browned, about 2–3 minutes.

I stir in the soy sauce, mirin, oyster sauce, and brown sugar, making sure to coat the beef evenly.

I pour in the beef broth and bring it to a gentle simmer.

I add the cooked udon noodles and toss gently to combine. I let everything simmer together for 2–3 more minutes.

I top the bowl with chopped green onions, sesame seeds, and a dash of shichimi togarashi if I want some extra heat.

Servings and timing

This recipe makes 2 generous servings.

Prep Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

Calories per serving: Approximately 420 kcal

Variations

Vegetarian: I swap the beef for mushrooms like shiitake or portobello and use vegetable broth or dashi made from kombu and shiitake.

Spicy: I increase the amount of shichimi togarashi or add a splash of chili oil for heat.

Extra Veggies: I sometimes toss in baby spinach, bok choy, or snap peas for added color and nutrition.

Thicker Broth: For a more stew-like consistency, I reduce the broth slightly or add a touch of cornstarch slurry at the end.

Noodle Swap: I’ve also tried this with soba or ramen noodles for a different texture and it works beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The noodles will soak up some broth over time, so when I reheat, I add a splash of water or broth before microwaving or reheating on the stove. I stir occasionally to make sure everything warms evenly. I don’t recommend freezing this dish as the texture of udon noodles can become mushy when thawed.

FAQs

How can I make this dish gluten-free?

I use gluten-free tamari instead of soy sauce, and make sure my oyster sauce and broth are also gluten-free. I also choose gluten-free udon or rice noodles as a substitute.

Can I use chicken or pork instead of beef?

Yes, I sometimes swap the beef with thinly sliced chicken thigh or pork loin. I just make sure it's cooked thoroughly and adjust the cooking time slightly if needed.

What kind of beef is best for this recipe?

I prefer well-marbled cuts like ribeye or sirloin, thinly sliced against the grain. These cuts stay tender and absorb flavor well.

Can I make this ahead of time?

It’s best enjoyed fresh, but I sometimes prep the broth and beef mixture ahead. Then I just reheat it and cook the noodles fresh before serving.

Is shichimi togarashi necessary?

Not at all—it’s optional. I use it when I want a little spice and complexity. If I don’t have it, I sometimes sprinkle red pepper flakes or leave it out entirely.

Conclusion

When I want something quick, comforting, and full of flavor, this Beef Udon Noodles recipe never fails me. It’s rich, satisfying, and incredibly easy to make with pantry staples and just a few fresh ingredients. Whether I’m cooking for myself or sharing with someone else, it always hits the spot—and I love how easy it is to adapt to whatever I have on hand.

Recipe:

Beef Udon Noodles

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Author: Cheryl
Total Time: 20 minutes
Yield: 2 servings
Diet: Halal

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Description

This quick and savory Beef Udon Noodles recipe combines tender beef, thick chewy udon noodles, and an umami-packed broth for a deeply satisfying and comforting meal ready in just 20 minutes.

Instructions

Boil frozen udon noodles for 1–2 minutes to loosen, then drain and set aside.
Heat sesame oil in a large skillet or wok over medium-high heat.
Add the sliced onion and cook for 2–3 minutes until softened.
Stir in the garlic and ginger, cooking for another 30 seconds until fragrant.
Add the beef slices and sauté until browned, about 2–3 minutes.
Stir in the soy sauce, mirin, oyster sauce, and brown sugar, coating the beef evenly.
Pour in the beef broth and bring to a gentle simmer.
Add the cooked udon noodles and toss gently to combine. Simmer for 2–3 more minutes.
Top with chopped green onions, sesame seeds, and shichimi togarashi if desired. Serve hot.