This delicious noodle stir-fry is loaded with beef and broccoli and comes together in a matter of minutes. If the name sounds vaguely familiar that’s probably because Yakiudon is a close relative of Yakisoba, but instead of the ramen noodles that are usually used in Yakisoba, Yakiudon is made with udon noodles.
Although “yaki” is often translated as “grilled”, it can also be used to describe foods that have been cooked using other high-temperature cooking methods that achieve caramelization. In the case of Yakiudon, it’s stir-fried, but the sauce caramelizes around the noodles, imparting a marvelous smoky flavor that makes it worthy of its name.
If you can find meat that’s thinly sliced at a grocery store near you, that works best, but if you can’t, just chose a tender cut of beef and slice it as thinly as possible with a sharp knife. As for the udon, cooking times vary widely depending on the brand and type, so follow the instructions on the package to cook them. Also, the weight given is for the noodles after they have been cooked, for dry udon you’ll want to cook about 5.6 ounces of noodles to end up with 14 ounces after they’ve been boiled.
Beef and Broccoli Yakiudon
This delicious noodle stir-fry is loaded with beef and broccoli and comes together in a matter of minutes. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
- 6 ounces thinly sliced beef
- 1 teaspoon soy sauce
- 1 teaspoon sake
- 2 tablespoons oyster sauce
- 2 tablespoons sake
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 teaspoons ginger, finely chopped
- 3.2 ounces broccoli (~half a head cut into small pieces)
- 14 ounces cooked udon noodles
Ingredients
- Marinate the beef with 1 teaspoon of soy sauce and 1 teaspoon of sake.
- Make the sauce by whisking together the oyster sauce, 2 tablespoons of sake and the black pepper.
- Add the vegetable oil to a frying pan and saute the ginger until fragrant.
- Add the broccoli and stir-fry until coated with oil and then add the beef.
- Stir-fry until the beef is mostly cooked, and then add the cooked udon noodles and sauce.
- Stir-fry until the liquid has evaporated and the noodles are starting to caramelize.
- Plate and serve immediately.
Directions
Yield: 2 servings
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.