Yaki Udon Noodle Stir Fry
Ingredients
The noodles
The vegetables
-
1 ½
cups
bok choy, chopped
-
1
cup
mushrooms, sliced
-
2
stalks
scallions, cut on a bias
-
1
small
carrot, cut into long shreds
-
½
cup
onions, sliced or chopped
-
2
teaspoons
garlic, finely diced
The protein
The oils
-
2
teaspoons
sesame oil or olive oil
-
1
teaspoon
olive oil
The sauce
-
2 ½
tablespoons
dark soy sauce
-
2
tablespoons
oyster sauce
-
1
tablespoon
mirin
-
2
teaspoons
brown sugar
-
½
teaspoon
rice wine vinegar
-
¼
teaspoon
red pepper flakes
-
2
stalks
scallions, cut on bias for garnish
Instructions
- Whisk together the dark soy sauce, oyster sauce, mirin, brown sugar, and rice wine vinegar in a small bowl and set aside.
- Heat sesame oil and olive oil in a large skillet over medium-high heat.
- Add the ground beef to the pan and cook until browned.
- Stir in garlic, onion, bok choy, and mushrooms, cooking until the vegetables are soft.
- Boil water in a large pot and add frozen udon noodles, cooking for 1-2 minutes until soft.
- Drain and rinse the noodles with cold water, then set aside.
- Add the noodles, ¾ of the sauce, and scallions to the pan, tossing to coat the noodles.
- Add the remaining sauce as needed and cook for an additional 3 minutes before serving.
Nutrition Facts (estimated)
Servings
2
Calories
941
Total fat
17g
Total carbohydrates
144g
Total protein
58g
Sodium
3147mg
Cholesterol
70mg
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