Easy Yaki Udon Recipe | Japanese Stir-Fried Noodles with Beef Strips and Veggies by Chef Tatung

udon noodles

🥗Healthier: soba noodles

💰Cheaper: spaghetti

Soba noodles are lower in calories and spaghetti is more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake while tamari is gluten-free.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine vinegar + sugar

Rice vinegar + sugar mimics mirin's sweetness without alcohol.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer healthy fats while being budget-friendly.

Blanch the udon noodles ahead of time.

Cut the beef into strips.

Heat a wok and sear the beef strips.

Add half an onion, julienned, and sauté.

Add julienned carrots and shiitake mushrooms, cooking until tender.

Season with salt and add bell peppers for color.

Slice garlic and add to the mixture.

In a separate bowl, dissolve Maggi magic syrup in water, add dark soy sauce, oyster sauce, and sugar.

Turn off the heat and add mirin to the sauce mixture.

Add the blanched udon noodles to the wok and toss quickly with the sauce.

Add sesame oil and chopped cabbage, incorporating any leftover vegetables.

Divide the dish into two portions; add Sriracha to one for a spicy version.

Garnish one portion with bonito flakes and the other with toasted sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens