It’s time for something savory. No cake today. It’s pasta time! Although… I don’t think you’d say pasta in this case – I think that term is associated with Italian noodles – these are from Asia, so maybe “It’s noodle time!” :P Just kidding. Who cares how you call it – these Udon Noodles with beef are delicious and that’s all that counts! Am I right?! ;)
I fell in love with udon noodles many moons ago. As far as I know, they are not healthier than Italian pasta, for example – they are made with wheat flour which is not considered a “healthy” flour version and they have more or less the same amount of calories compared to other pasta – but still, I love to use them in many dishes instead of traditional pasta like spaghetti. Yes, even for non-Asian recipes ;) Have you tried Udon Carbonara? Delicious! These thick noodles are a great carrier for rich and (of course) spicy sauces. Mmmmm… ;)
We love to cook Asian dishes here at home – our wok is being used quite a lot in the kitchen. You might have to do some more chopping for some of the popular Asian dishes with all the veggies they incorporate, but the cooking process itself is quite simple in the end. Everything ends up in that big wok and gets mixed. The result is a large pot with lots of tasty sauce, noodles and – depending on your preferences – meat, chicken, fish, or tofu.
This recipe here is just one of many dishes you can create with udon noodles in a wok. Depending on what kind of veggies we have at home the result can be quite different. Carrots, zucchini, bell peppers, spring onions, different kinds of mushrooms, pak choi, red cabbage, or whatever… almost everything you can get from the store or farmer’s market can be used here. You just have to pay attention to the textures and cooking times the different veggies have/need. Add the veggies at the right time, so everything is cooked but not mushy at the end. “The proof of the pudding is in the eating”. Right?! ;)
Well… let’s go to the kitchen and heat up that wok immediately!
INGREDIENTS / ZUTATEN
9 oz. (250g) beef tenderloin
1 tbsp. all-purpose flour
5-6 brown mushrooms
1 red paprika
1 medium carrot
2-3 garlic cloves
1 piece of ginger (about 0.6 inches)
1 spring onion
14 oz. (400g) udon noodles (pre-cooked)
3.4 fl. oz. (100ml) water
2 fl. oz. (60ml) soy sauce
3 tbsp. hoisin sauce
sesame oil for frying
salt, pepper
1-2 tsp. white sesame
250g Rinderfilet
1 EL Mehl (Type 550)
5-6 braune Champignons
1 rote Paprika
1 mittelgroße Karotte
2-3 Knoblauchzehen
1 Stück Ingwer (etwa 1,5cm)
1 Frühlingszwiebel
400g Udon Nudeln (vorgekocht)
100ml Wasser
60ml Sojasauce
3 EL Hoisinsauce
Sesamöl zum Anbraten
Salz, Pfeffer
1-2 TL weißer Sesam
DIRECTIONS / ZUBEREITUNG
2. Clean the mushrooms and cut them into slices. Wash and core the pepper and cut into thin strips. Peel the carrot and cut into thin slices. Peel the garlic and cut into thin slices as well. Peel the ginger and dice finely. Cut the spring onion into rings. Set all aside.
3. Add water to a medium-sized pot and bring to a boil. Add the pre-cooked udon noodles and cook for 3 minutes. Drain and set aside.
4. Add some sesame oil to a wok or large frying pan and heat up. Fry the meat until nicely browned from all sides. Take out and set aside in a bowl. Add some more sesame oil, add the mushrooms and fry for a minute or so. Add the carrot slices and fry as well for some time. Add the pepper, garlic, and ginger and mix well. Let cook until slightly browned. Add the meat back to the wok/pan, add the water, soy sauce, and hoisin sauce and mix until well combined. Let the sauce cook for a moment, then add the udon noodles and mix with everything. Sprinkle the spring onion and sesame seeds on top and serve.
2. Die Champignons säubern und in dünne Scheiben schneiden. Die Paprika waschen, entkernen und in dünne Streifen schneiden. Die Karotte schälen und in dünne Scheiben schneiden. Knoblauch schälen und ebenfalls in dünne Scheiben schneiden. Den Ingwer schälen und sehr fein würfeln. Die Frühlingszwiebel in Röllchen schneiden. Alle zur Seite stellen.
3. Einen Topf mit Wasser zum Kochen bringen und die Udon Nudeln darin 3 Minuten köcheln lassen. Abschütten und abtropfen lassen.
4. Einen Wok oder große Pfanne mit etwas Sesamöl erhitzen. Das Fleisch rundum scharf anbraten. Das Fleisch herausholen und in eine Schüssel geben. Noch etwas mehr Sesamöl in den Wok/die Pfanne geben und dann als erstes die Champignons kurz anbraten, dann die Karottenscheiben dazugeben und mit anbraten. Paprikastreifen, Knoblauch und Ingwer dazugeben und alles kurz mit anbraten. Das Fleisch zurück in die Pfanne geben. Mit Wasser, Sojasauce und der Hoisinsauce ablöschen. Alles gut verrühren und die Soße kurz aufkochen lassen, dann die Udon Nudeln dazugeben und alles gut vermischen. Zum Servieren mit den Frühlingszwiebelringen und dem Sesam bestreuen.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Beef Udon Noodles Stir-Fry
- Prep Time: 00:25
- Total Time: 00:35
- Yield: 2 1x
- Category: Dinner
- Cuisine: Asian
Description
Delicious an easy to prepare stir-fry with Udon noodles, veggies and beef.
Ingredients
Instructions
Notes
Enjoy cooking!
