Beef Udon Recipes
UDON-BEEF NOODLE BOWL
Make and share this Udon-Beef Noodle Bowl recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 46m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles per package directions; drain.
- Add garlic, pepper, and broth to a large saucepan; bring to a boil.
- Lower heat, and simmer 10 minutes.
- Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
- Heat a large nonstick skillet coated with cooking spray over med-high heat.
- Add in mushrooms and carrots, stir/saute 2 minutes.
- Stir in soy sauce mixture; cook 2 minutes stirring constantly.
- Add vegetable mixture to broth mixture; stir in beef.
- Cook 2 minutes or until beef loses its pink color.
- Stir in noodles, green onions, and spinach.
- Serve immediately.
MONGOLIAN BEEF UDON
Delicious Mongolian Beef, quickly stir fried with udon noodles for a quick and easy meal!
Provided by Jennifer
Categories Main Course
Time 45m
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together the marinade ingredients. Add beef to marinade and refrigerate for 30 minutes.
- Meanwhile, whisk together sauce ingredients and set aside.
- Heat the 2 tsp. of vegetable oil in a wok or skillet over medium high heat until quite hot. Add the beef strips and cook, stirring, until beef is cooked through. Add the green onion and cook, stirring, until the green onion softens and browns, slightly. Add the sauce and cook, stirring, for 1 minute. Add the udon noodles and stir gently to loosen the noodles, then cook, stirring, until the sauce thickens and noodles are well warmed through.
- Serve garnished with sliced green onion and sesame seeds.
Nutrition Facts : Calories 700 kcal, Carbohydrate 94 g, Protein 44 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 70 mg, Sodium 3274 mg, Fiber 6 g, Sugar 29 g, ServingSize 1 serving
BEEF UDON
Craving a steamy bowl of hot noodle soup? This heartwarming Beef Udon is my go-to Japanese comfort dish. My recipe serves up tender sliced beef on top of thick, chewy udon noodles in a savory broth. What's not to love?
Provided by Namiko Chen
Categories Main Course
Time 25m
Number Of Ingredients 18
Steps:
- Gather all the ingredients. Bring a large pot of water to a boil for the udon noodles. Once boiling, keep it on low heat until you're ready to cook the noodles.
Nutrition Facts : Calories 579 kcal, Carbohydrate 59 g, Protein 32 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 72 mg, Sodium 976 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 14 g, ServingSize 1 serving
BEEF UDON
Make and share this Beef Udon recipe from Food.com.
Provided by Jen in Victoria
Categories Japanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium saucepan, add dashi, soy sauce and sugar; bring it to a boil.
- Taste the soup and adjust the taste with Kosher salt as it will enhance the flavor without adding additional sugar or soy sauce. Cover and keep it on low heat.
- Bring a big pot of water to a boil. Once boiling, cook the frozen udon for 1 minute. Loosen up the noodles once they start to separate.
- Once the udon is done cooking, use fine sieve to drain water and transfer to serving bowls.
- While cooking udon, you can start heating the large frying pan. Once it's heated, add oil and cook the leek until tender.
- Add the meat and brown all sides. Don't move the meat around until it's nicely seared.
- Add sugar and soy sauce. When the sauce has caramelized and slightly thicken, turn off the heat.
- By this time, the noodle should be in the serving bowls. Pour the hot soup over the udon noodles in the bowls. Then serve the meat on top of the udon noodles.
- Place the narutomaki (fish cake) and garnish with remaining toppings. If you like it spicy, sprinkle Shichimi Togarashi (Japanese 7 spice).
Nutrition Facts : Calories 1420.5, Fat 87.9, SaturatedFat 34.9, Cholesterol 205.6, Sodium 4057.2, Carbohydrate 121.8, Fiber 7.4, Sugar 6.6, Protein 32.4
More about "beef udon recipes"
BEEF UDON (NIKU UDON) - RECIPETIN JAPAN
From japan.recipetineats.com
5/5 (6)Category MainCuisine JapaneseTotal Time 20 mins
- Boil udon noodles per the instructions to al-dente. Rinse them in running cold water until the noddles cool down completely, then drain (note 3).
- Put all the Beef Toppings ingredients, except beef, into a skillet and bring it to a boil over medium heat.
- Bring water in a saucepan to a boil and blanch the udon noodles to warm them up. Drain well and transfer to a serving bowl.
STIR-FRY BEEF UDON NOODLES {JAPANESE YAKIUDON} - THE …
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5/5 (1)Estimated Reading Time 2 minsServings 4
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FLAVOURFUL BEEF UDON (肉うどん / NIKU UDON) - SUDACHI …
From sudachirecipes.com
Cuisine JapaneseEstimated Reading Time 7 minsCategory NoodlesTotal Time 1 hr
- If you are using dry udon, boil the udon first. (Follow instructions on package) If you're using ready-to-use udon you can skip this first step.
- First, marinate 150g thinly sliced fatty beef in a bowl with 1 tbsp soy sauce, 1 tbsp mirin, 1/2 tsp sugar and 1/2 tsp ginger paste. Set aside for 10 minutes.
- While the meat is marinating, finely slice the 1/4 an onion and put it in a bowl. Add 1/2 tsp salt, mix and set aside until the beef is ready.
- Add 1 tsp of sesame oil to a pot and heat on medium. Add the marinated beef and salted onion to the pot.
UDON-BEEF NOODLE BOWL RECIPE | MYRECIPES
From myrecipes.com
4/5 (11)Calories 306 per servingServings 5
- Place garlic, pepper, and broth in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and carrot; sauté 2 minutes. Stir in soy sauce mixture; cook 2 minutes, stirring constantly. Add vegetable mixture to broth mixture. Stir in beef; cook 2 minutes or until beef loses its pink color. Stir in noodles, green onions, and spinach. Serve immediately.
VEGAN SESAME "BEEF" UDON NOODLES - THANK YOU BERRY MUCH
From tyberrymuch.com
Reviews 10Category MainsCuisine AsianTotal Time 30 mins
- In a large skillet or wok, heat a teaspoon of sesame oil. Saute the yellow onion until translucent, about 5 minutes.
- Add the chopped broccolini and add 1 tbsp water. Cook for 6-8 minutes until softened and the water is dissolved.
- While the broccolini is cooking, mix all of the sauce ingredients together except for the cornstarch. In a separate small bowl, mix 2 tbsp of the prepared sauce with the cornstarch to form a slurry. Set aside.
- Add the udon noodles to the pan with the onion and broccolini. Cover for 2 mins to loosen the noodles.
BEEF UDON RECIPE & VIDEO - SEONKYOUNG LONGEST
From seonkyounglongest.com
Servings 2Total Time 15 mins
- Prepare sous vide 145°F Carefully add eggs and cook the eggs for 1 hour. Remove the eggs from the water and place in a ice water bath to stop cooking. If you want to make the soft egg without sous vide, please check out my “Kimchi Fried Rice with Beef Short Ribs” recipe! You can also use simple poached egg or soft boiled egg.
- You can buy tempura flakes from Japanese grocery or online. But if you are making tempura flakes from scratch, heat frying oil 375°F. Combine tempura powder and water in a mixing bowl. Carefully add 2 to 3 tablespoons tempura batter (at a time ) into hot oil with circling action. Fry tempura batter for 1 minute or until golden brown crispy. Remove with a strainer and place on a paper towel lined tray. Repeat with the remaining batter. Please do not fry the batter too much at a time, the hot oil will boil over. Also, make sure to use large enough pot, because as soon as the batter gets into the hot oil, the bubbles extend the size. Big time. Be careful. Egg and the tempura flakes can be 5 to 7 days made ahead.
- Let’s make the beef udon! Combine the beef, soy sauce, sugar, mirin and sake in a bowl. Heat a pan or medium size pot over medium heat then add oil and sliced onions. Sauté the onion until translucent, about 2 to 3 minutes.
- Add beef mixture and cook the beef until beef is about half way done, about 2 to 3 minutes. Pour dashi and let it simmer for 4 to 6 minutes or until beef is fully cooked and onion is soften. Remove from heat and set aside.
SUKIYAKI BEEF UDON - HEALTHY WORLD CUISINE
From hwcmagazine.com
Ratings 8Category MainsCuisine JapaneseTotal Time 25 mins
- Prepare your portable burner and iron skillet, hot pot device or all in one cooker in the center of the kitchen table. (If you do not have a portable burner or all in one cooker, you can make on the stovetop.)
- In a bowl combine the following items; mirin, sake, soy sauce, dashi broth and sugar or sugar alternative of choice. Give it a taste. If you like your broth a little sweeter, add a little more sugar. On the other hand, if you want it saltier, add a little more soy sauce. The flavors of the broth will intensify while they are cooking. Our preferred method is to wait and taste the broth after you add the other ingredients and reassess. Stir well and set aside.
- Heat oil in iron skillet on your portable burner or other hot pot all in one device. Add thin beef slices and 2 teaspoons of sugar (Until lightly golden brown) (A shabu shabu or hotpot type of pan works great as this is usually served and cooked at the dining room table and cooked in front of your guests)
UDON NOODLES WITH GROUND BEEF - COOK HOMEY
From cookhomey.com
5/5 (2)Category DinnerCuisine JapaneseTotal Time 25 mins
- Heat oil in a wok and add sliced shallot, white parts of the spring onions, ginger, garlic, and chili flakes.
- Push everything to the sides of the wok and add your ground beef. Don’t move it too much, sear it on high heat until nicely brown and break it up. Then add your blanched broccoli.
- Soak your udon noodles in slightly boiling water for a minute or until they start to separate. This takes no longer than one minute so don’t overcook them.
BEEF CURRY UDON (KARE UDON) RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 494 per servingTotal Time 1 hr 30 mins
- Heat a medium, heavy pot over medium-high heat 2 minutes. Swirl in oil to coat bottom. Add beef in a single layer, working in 2 batches if necessary, and brown well all over, about 10 minutes.
- Reduce heat to medium-low. Add onion and apple and cook, stirring often, until onion is very soft and golden brown, 15 to 20 minutes. Add garlic, ginger, sake, mirin, and 1/2 tsp. salt and cook, stirring, until liquid is almost evaporated, 3 to 5 minutes.
- Add curry powder or chopped block curry, garam masala, soy sauce, brown sugar, and chicken broth and simmer, uncovered and stirring occasionally, until beef is tender, about 30 minutes. Add carrot, potato, and squash and cook until vegetables are tender, about 20 minutes. Season with salt to taste.
- Meanwhile, boil udon (see "Udon Essentials," below). Using a large strainer, scoop out noodles into a large bowl and save water to heat soup bowls.
12 UDON RECIPES THAT WILL IMPRESS EVEN THE PICKIEST NOODLE ...
From thesmartlocal.com
- Kake udon. Kake udon (かけうどん) is the perfect udon dish for someone who enjoys eating noodles with no frills. The boiled and drained udon noodles are served in a bowl of hot dashi broth, then topped with a generous amount of spring onions and sometimes kamaboko, a type of Japanese fish cake.
- Kitsune udon. Kitsune udon (きつねうどん) is made by simply topping a bowl of kake udon with aburaage (油揚げ), which are thin slices of deep-fried seasoned tofu pouches.
- Tsukimi udon. Eggs are a mainstay of Japanese cuisine. You can find them rolled, half-boiled, steamed, and even raw. Tsukimi udon (月見うどん), or “moon viewing” udon, comprises a raw egg yolk set atop a bed of udon noodles.
- Tempura udon. For some additional texture, try tempura udon – hot udon noodles paired with crispy pieces of fried vegetables and shrimp.
- Kakiage udon. Kakiage udon (かき揚げうどん) features the titular kakiage, which is a type of vegetable tempura. Vegetables such as carrots and onions are julienned – chef speak for “thinly sliced” – and coated with a tiny amount of tempura batter.
- Niku udon. While the name “niku udon” (肉うどん) translates to “meat udon”, most niku udon in Japan are typically served with beef.
- Zaru udon. The heat of summer is too much for piping hot bowls of udon noodles, which is why the Japanese came up with zaru udon (ざるうどん).
- Bukkake udon. Bukkake udon (ぶっかけうどん) is another cold udon dish enjoyed during the hotter months. Thick wheat noodles are served chilled with cold dashi broth poured over it, then topped with simple condiments such as grated ginger and green onions.
- Nabeyaki udon. Winter is upon us and what better way to warm ourselves up than with a piping hot nabeyaki udon (鍋焼きうどん)? Instead of being served in normal bowls, nabeyaki udon is cooked and served in donabe (traditional Japanese earthenware pots; どん鍋).
- Curry udon. As amazing as curry rice is, there’s only so much rice you can consume before it gets repetitive. Enter curry udon.
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