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)

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.

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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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.

Notes

Use mushrooms and vegetable broth for a vegetarian version.

Add chili oil or more shichimi togarashi for extra spice.

Include spinach, bok choy, or snap peas for added vegetables.

Thicken broth with a cornstarch slurry for a stew-like texture.

Can be made with soba or ramen noodles for variety.

Store leftovers in the fridge up to 2 days; add water or broth when reheating.

Not suitable for freezing due to udon noodle texture.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 5g
Sodium: 950mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 24g
Cholesterol: 55mg