Spicy Beef Udon Noodles (Printable Version)

Tender beef and chewy udon noodles tossed in a spicy, savory sauce with crisp vegetables.

# What You'll Need:

→ Beef

01 - 14 oz flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil

→ Sauce

05 - 3 tbsp soy sauce
06 - 2 tbsp oyster sauce
07 - 1 tbsp chili garlic sauce, adjust to taste
08 - 1 tbsp rice vinegar
09 - 1 tbsp brown sugar
10 - 2 tbsp water

→ Vegetables

11 - 1 red bell pepper, sliced
12 - 1 small carrot, julienned
13 - 3.5 oz sugar snap peas, trimmed
14 - 3 spring onions, sliced, separate white and green parts
15 - 2 cloves garlic, minced
16 - 1 tbsp fresh ginger, grated

→ Noodles and Oil

17 - 14 oz fresh udon noodles, cooked and drained
18 - 2 tbsp vegetable oil

→ Garnish

19 - 1 tbsp toasted sesame seeds (optional)
20 - Fresh cilantro or green onion tops, chopped

# Directions:

01 - Combine sliced beef with 1 tablespoon soy sauce, cornstarch, and sesame oil. Set aside to marinate while preparing other ingredients.
02 - Whisk together soy sauce, oyster sauce, chili garlic sauce, rice vinegar, brown sugar, and water until sugar dissolves. Set aside.
03 - Cook noodles according to package instructions. Drain, rinse under cold water, and set aside.
04 - Heat 1 tablespoon vegetable oil over high heat in a wok or large skillet. Add beef in a single layer and stir-fry 2 to 3 minutes until browned. Remove and set aside.
05 - Add remaining 1 tablespoon vegetable oil to pan, then stir-fry garlic, ginger, and white parts of spring onions for 30 seconds until fragrant.
06 - Add bell pepper, carrot, and sugar snap peas. Stir-fry 2 to 3 minutes until crisp-tender.
07 - Return beef to the pan along with cooked noodles and sauce. Toss and stir-fry 2 to 3 minutes until noodles are heated through and evenly coated.
08 - Top with green onion tops, toasted sesame seeds, and chopped cilantro if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than takeout, but tastes like you called in a favor from your favorite chef.
  • The sauce clings to every noodle and vegetable so perfectly that you'll find yourself eating directly from the pan when no one's watching.
  • Once you nail the technique, you can throw it together on autopilot while mentally planning tomorrow, which feels like a small victory on busy nights.
02 -
  • Don't skip slicing the beef against the grain—this one move determines whether your stir fry tastes like a restaurant or tastes chewy and tough.
  • High heat is non-negotiable; a wok that isn't hot enough produces steam instead of sear, and steamed beef is the enemy of everything you're trying to accomplish here.
  • Add the sauce at the very end and toss quickly; giving it time to coat everything is what separates this from a sad noodle bowl with sauce pooling at the bottom.
03 -
  • Have every ingredient prepped and visible before you start cooking—stir frying happens too fast to chop anything once the wok gets hot.
  • If your kitchen doesn't have great ventilation, open a window or turn on the fan before you start; the combination of high heat and soy sauce creates a fragrant cloud that lingers.

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