Description
Spicy black pepper stir-fried udon brings Japanese comfort to your kitchen with bold, umami-packed flavors. Hearty noodles dance with savory seasonings, promising a quick and satisfying meal you’ll crave again and again.
Ingredients
Scale
- 8 oz flank steak (thinly sliced, or substitute tofu/mushrooms for vegetarian version)
- 14 oz fresh or frozen udon noodles
- 2 tbsps oil (neutral, like canola or vegetable)
- 3 cloves garlic (minced)
- 1 small onion (thinly sliced)
- ½ red bell pepper (thinly sliced)
- 1 cup snow peas or baby bok choy
- 2 scallions (cut into 2-inch pieces)
- 2 tbsps soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp water
- 1 ½ tsps freshly ground black pepper
- 1 tsp sugar
- ½ tsp cornstarch
Instructions
- Sauce Preparation: Whisk soy sauce, oyster sauce, Shaoxing wine, water, black pepper, sugar, and cornstarch in a small bowl until smooth and well-integrated.
- Noodle Handling: Prepare udon noodles by cooking frozen varieties until tender or separating vacuum-sealed noodles with hot water, then drain thoroughly.
- Protein Searing: Rapidly sear beef in a scorching hot wok with oil, developing a rich caramelized exterior for 2-3 minutes, then set aside.
- Vegetable Infusion: Introduce garlic, onion, bell pepper, and snow peas into the wok, stir-frying quickly to preserve crisp texture and vibrant colors.
- Final Integration: Reunite seared beef and prepared noodles in the wok, pour prepared sauce, and toss vigorously over high heat to ensure complete coating and temperature uniformity.
- Garnish and Serve: Sprinkle fresh scallions across the dish, remove from heat immediately, and plate for a piping hot presentation.
Notes
- Chop vegetables uniformly to ensure even cooking and consistent texture throughout the stir-fry.
- Maintain high heat but watch carefully to prevent burning, moving ingredients constantly for perfect sear and caramelization.
- Pat udon noodles completely dry before stir-frying to prevent soggy results and ensure ideal sauce absorption.
- Replace beef with tofu, chicken, or shrimp for dietary variations while maintaining similar cooking techniques and flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 3
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg