Takeout-Style Beef Udon Noodles
Takeout-Style Beef Udon Noodles
Ingredients
- 2 tablespoons oil, for stir-frying
- 1 onion, sliced
- 18 ounces udon noodles, fresh or pre-cooked
- 2 tablespoons dark soy sauce
- 3 tablespoons oyster sauce
- 1 pound beef, thinly sliced, such as flank steak or sirloin
- 6 ounces bok choy, chopped into 1-inch pieces
- 1 tablespoon ginger, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon MSG, (optional, for 'yum yum' flavor)
Instructions
- 1
Heat a wok over high heat until it begins to smoke lightly. This is crucial for achieving 'wok hei'.
⏱️ 2 min
- 2
Add 2 tablespoons of oil to the hot wok, swirling to coat the surface.
- 3
Add the sliced onion to the wok and immediately add the udon noodles. If using fresh udon, separate them gently before adding. If using pre-cooked, ensure they are loosened.
⏱️ 1 min
- 4
Stir-fry the noodles and onions vigorously for 2-3 minutes, tossing constantly to prevent sticking and to allow the noodles to char slightly, incorporating the 'wok hei' (flames from the wok).
⏱️ 3 min
- 5
Add the dark soy sauce and oyster sauce to the noodles and onions. Continue to stir-fry for another 1-2 minutes, ensuring the sauces evenly coat the noodles.
⏱️ 2 min
- 6
Push the noodles and onions to one side of the wok, creating space. Add the thinly sliced beef to the empty side of the wok. Sear the beef for 1-2 minutes until browned, then mix it with the noodles and onions. Continue stir-frying, incorporating 'wok hei'.
⏱️ 3 min
- 7
Add the chopped bok choy to the wok. Stir-fry for 1-2 minutes until the bok choy is tender-crisp, using the 'wok hei' technique.
⏱️ 2 min
- 8
Add the minced ginger, drizzle with sesame oil, sprinkle with granulated sugar, and add the MSG (if using).
⏱️ 1 min
- 9
Perform a final vigorous stir-fry for 1 minute, ensuring all ingredients are well combined, heated through, and coated with the sauces and seasonings. Continue to use the 'wok hei' technique.
⏱️ 1 min
- 10
Serve the beef udon noodles immediately into bowls and enjoy hot.
Kitchen Tools
Nutrition Facts (per serving)
Takeout-Style Beef Udon Noodles
- 2 tablespoons oil, for stir-frying
- 1 onion, sliced
- 18 ounces udon noodles, fresh or pre-cooked
- 2 tablespoons dark soy sauce
- 3 tablespoons oyster sauce
- 1 pound beef, thinly sliced, such as flank steak or sirloin
- 6 ounces bok choy, chopped into 1-inch pieces
- 1 tablespoon ginger, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon MSG, (optional, for 'yum yum' flavor)
Instructions
- 1
Heat a wok over high heat until it begins to smoke lightly. This is crucial for achieving 'wok hei'.
⏱️ 2 min - 2
Add 2 tablespoons of oil to the hot wok, swirling to coat the surface.
- 3
Add the sliced onion to the wok and immediately add the udon noodles. If using fresh udon, separate them gently before adding. If using pre-cooked, ensure they are loosened.
⏱️ 1 min - 4
Stir-fry the noodles and onions vigorously for 2-3 minutes, tossing constantly to prevent sticking and to allow the noodles to char slightly, incorporating the 'wok hei' (flames from the wok).
⏱️ 3 min - 5
Add the dark soy sauce and oyster sauce to the noodles and onions. Continue to stir-fry for another 1-2 minutes, ensuring the sauces evenly coat the noodles.
⏱️ 2 min - 6
Push the noodles and onions to one side of the wok, creating space. Add the thinly sliced beef to the empty side of the wok. Sear the beef for 1-2 minutes until browned, then mix it with the noodles and onions. Continue stir-frying, incorporating 'wok hei'.
⏱️ 3 min - 7
Add the chopped bok choy to the wok. Stir-fry for 1-2 minutes until the bok choy is tender-crisp, using the 'wok hei' technique.
⏱️ 2 min - 8
Add the minced ginger, drizzle with sesame oil, sprinkle with granulated sugar, and add the MSG (if using).
⏱️ 1 min - 9
Perform a final vigorous stir-fry for 1 minute, ensuring all ingredients are well combined, heated through, and coated with the sauces and seasonings. Continue to use the 'wok hei' technique.
⏱️ 1 min - 10
Serve the beef udon noodles immediately into bowls and enjoy hot.