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Beef Yaki Udon Recipe

Author Sharon Wong


  • 1 package udon 5 pieces, sanuki style
  • 2 tablespoons olive oil divided
  • 1 medium sized sweet onion sliced
  • 1 pound thinly sliced beef
  • 4 cups mung bean sprouts
  • 2 cups sweet peas trimmed
  • 3-4 tablespoons udon soup base tsuyu tennen*, adjust to taste
  • 1/4 cup chopped green onions


  1. Cook udon in boiling water according to package, drain and set aside.
  2. Heat up wok or 6-8 qt stock pot on medium high heat and when a drop of water sizzles, add 1 tablespoon oil.
  3. Stir fry onions for 2-3 minutes until soft.
  4. Use a spatula and push the onions to the sides of the pot and add another tablespoon of oil and stir fry beef until almost all browned (2-3 minutes)
  5. Add sprouts and stir fry for 2-3 minutes or until soft.
  6. Add udon, soup base*, and green onions and gently stir fry, using a spatula to lift the meat and vegetables up to allow the noodles to heat thoroughly and cook in the sauce.

Recipe Notes

*If you can't find tsuyu tennen soup base or are allergic to fish, you can make a close substitute: 3 tablespoons soy sauce (or soy sauce alternative), 2 teaspoon sake or mirin, 1 teaspoon sugar, 1 teaspoon seasoned rice vinegar, adjust to taste.

If you are in a hurry to eat, I recommend blanching the sprouts in boiling water for 30 seconds. Bring the water back to a boil and start cooking the udon when you add the vegetables to the meat and onion stir fry. Transfer the hot noodles directly into the meat and vegetable stir fry (or drain but do not rinse) and season.