Try making this popular Japanese restaurant classic at home, and I guarantee you’ll want to add it to your regular rotation of nightly dinners!
Servings 4
Author Karen @ The Tasty Bite
Ingredients
2 8-ozpackages fresh udon noodles
1tbspvegetable oildivided
8ozbeef chuckthinly sliced
1cupnapa cabbageshredded
1cupbean sprouts
2stalks scallionscut into 2 inch pieces
2tbspslow-sodium soy sauceor more to taste
1tbspoyster sauce
1/4tspsesame oil
1tspsugar
1tspdark soy saucefor color only, optional
1tspmirinoptional
Instructions
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.