Stir-fry Beef Udon Noodles (Yakiudon

• Meat

  • 8 oz Beef chuck

• Produce

  • 1 cup Bean sprouts
  • 1 cup Napa cabbage
  • 2 stalks Scallions

• Condiments

  • 1 tsp Mirin
  • 2 tbsp Soy sauce, low sodium
  • 1 tsp Soy sauce, dark

• Pasta & Grains

  • 2 8-oz packages Udon noodles, fresh

• Baking & Spices

  • 1 tsp Sugar

• Oils & Vinegars

  • 1/4 tsp Sesame oil
  • 1 tbsp Vegetable oil

Found on thetastybiteblog.com

Description

Ingredients

• 2 8-oz packages fresh udon noodles
• 1 tbsp vegetable oil, divided
• 8 oz beef chuck, thinly sliced
• 1 cup napa cabbage, shredded
• 1 cup bean sprouts
• 2 stalks scallions, cut into 2 inch pieces
• 2 tbsps low-sodium soy sauce, or more to taste
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1 tsp mirin
• ¼ tsp sesame oil

Directions

• Add udon noodles to a pot of boiling water, and let it separate by themselves (do not stir and try to break apart), about 3 minutes. Drain and rinse well with cold water in a colander. Set aside.
• Heat oil in a wok or skillet over high heat, add beef and stir fry until the meat is no longer pink. Transfer to a plate.
• Add napa cabbage and bean sprouts until the vegetables are cooked to crisp-tender.
• Add udon noodles, scallions, and the rest of the seasonings, and mix well.
• Return cooked beef to the pan to heat through before serving.

Nutrition