This is a versatile recipe and you can use any vegetables you choose. Same goes with the meat or you could leave it out all together. I do recommend the shiitakes though. They really add a nice flavor and texture. The udon noodles also have a nice texture and they are just fun to eat in the same way spaghetti is fun to eat. I think kids and adults alike can enjoy this dish.
Pan-fried Udon Noodles with Beef, Broccoli and Shiitakes
Serves 3 to 4
- 1 package dried udon noodles (usually sold in 8.8 oz packages) or about 1 pound fresh udon noodles
- 10 ounces chuck steak, sliced for stir-frying
- 2 tsp cornstarch
- ¼ cup + 1 tbs mirin (keep divided)
- ¼ cup low sodium tamari (or 3 tbs regular soy sauce)
- 2 tsp sugar (more to taste)
- 2 cloves garlic, minced
- 1 tbs minced ginger
- ½ pound broccoli, cut for stir-frying
- 1 ounce dried shitake mushrooms
- 1 tbs sesame seeds, toasted
Soak the mushrooms in boiling water until they soften up. Squeeze them dry and set aside until needed.
In a small bowl, combine the sliced beef, cornstarch and 1 tbs mirin. Mix well and allow to marinate for 10 minutes or so while you prepare the other ingredients.
Make the sauce by combining the remaining mirin, tamari and sugar. Stir well to dissolve the sugar.
Once all your ingredients are ready, heat a wok over high heat. When hot, add about 1 to 2 tbs oil (try refined sesame oil, it’s appropriate for stir-frying). When it gets really hot, throw in the marinating meat and garlic. Quickly stir-fry until just no longer pink, but not until done. Remove from the wok and set aside. Add a little more oil if necessary then add the ginger, broccoli, and mushrooms. On top of that add the cold, drained noodles. Stir-fry without over-stirring for about 2 minutes. The noodles should begin to take on some color and the broccoli should begin to soften. Once the noodles are warmed through, add about half of the sauce and allow the noodles to absorb it. Covering the wok helps this go a little faster. Then add the beef back in and the remaining sauce. Once the sauce is absorbed and the beef is cooked through, you’re done!
To serve, sprinkle with the toasted sesame seeds.