Beef And Udon Noodle Stir Fry Recipe

Getting a comforting pile of noodles, meat, and veggies from your favorite takeout place, or fast-casual chain is always a convenient and filling option. However, nothing compares to the satisfaction of stir frying your own savory, Asian-inspired creation at home. Michelle McGlinn's easy recipe pairs marinated strips of beef with chewy udon noodles, and classic veggies like bok choy and baby corn.

Making this meal takes less than an hour to make and marinate, but if you want to save even more time, you can do some of the steps ahead of time. "You could marinate the beef up to 8 hours in advance, and stir together the sauce at any time," McGlinn says. "If you're especially ambitious with prep, you could chop all the vegetables, and store [them] in deli cups or sealable bags, until ready to use up to a few days in advance. [The] only thing I don't recommend is cutting carrots in advance, as they will likely oxidize, and turn brown before you get to use them." Here's how to whip up this tasty beef and udon noodle stir fry.

The first thing you'll do is marinate the beef in a mixture of 2 tablespoons soy sauce, 1 teaspoon sesame oil, and cornstarch. "The cornstarch seals in the juices and crisps the beef a bit, then further helps to thicken the sauce. It works differently than flour, but flour can be swapped in a pinch," McGlinn explains. Let marinate for at least 30 minutes. 

Once your beef is marinating, prep your vegetables and aromatics. Mince the garlic and ginger, chop the scallions and bok choy, and peel and julienne the carrots. This is also a good time to make your sauce by simply stirring together the remaining 4 tablespoons soy sauce, 2 teaspoons sesame oil, and oyster sauce. "It's important to measure everything out first for stir frys because the wok cooks quickly and efficiently; you won't have time to chop while anything's in the wok. Allow yourself plenty of prep time for a fast and foolproof stir fry."

Once boiling, move the veggies over to the side, and gently stir the noodles so they separate without tearing. "If you're using dried [noodles], just [boil] them [till] al dente before tossing them into the wok. [If using] the fresh, try not to tear the clump apart before it cooks. This will result in small, broken pieces of noodle. Let the udon boil into the sauce, adding water if needed, until the noodles break apart easily. This is easiest to do using chopsticks. If your wok is small, try boiling 1 chunk of udon [noodles] at a time," McGlinn explains.