Beef Udon Noodles (Ginger Beef Noodles)
Beef Udon Noodles are a quick and easy. With juicy ground beef, udon and a trio of vegetables the dish gets done in less than 20 mins.
Servings: 4
Calories: 890kcal
Equipment
- 1 Glass jug
- 1 Mini whisk
- 1 Large saute pan
- 1 Silicon flexible turner or wooden spoon
- 1 Medium sized bowl
- 1 Medium sized heatproof bowl to cook the noodles
- 2 Chopsticks to uncurl the noodles as they cook
Ingredients
- 1 ½ tablespoon peanut oil Note 1
- 2 tablespoons garlic minced, Note 2
- 500 grams/16 oz beef mince (ground beef) Note 3
- ¼ teaspoon salt Note 4
- ¼ teaspoon cracked black pepper also Note 4
- 800 grams/28 oz udon noodles Note 5
- 1 bunch broccolini ends trimmed, cut into thirds
- 12 green onions ends and tips trimmed, sliced into quarters, Note 6
- 3 large button mushrooms thinly sliced, Note 7
Beef Udon Noodle Sauce
- ⅓ cup dark soy sauce Note 8
- ½ cup honey Note 9
- 1 tablespoon ginger minced, Note 10
Instructions
- Make sauce: use a small jug to combine and whisk the dark soy sauce, honey and minced ginger. Then set aside.
- Cook beef: heat 1 and ½ tablespoons of peanut oil in fry pan at high heat, add beef mince and cook till browned, breaking up any clumps of meat along the way, then remove from pan and transfer to a bowl.
- Cook vegetables: without cleaning or rinsing the pan, add the broccolini pieces, green onions and sliced mushrooms. Cook these for 4 to 5 minutes, stirring as you go.
- Cook noodles: according to the packet instructions, drain, then add to the cooked vegetables.
- Add cooked beef: add cooked beef back to the pan, pour sauce over and stir fry till sauce, noodles and vegetables are heated through.
- Serve: portion into bowls, garnish with chopped green onions or sesame seeds (optional) and serve with chopsticks.
Video
Notes
- Note 1 - Peanut oil: commonly used in Asian style recipes. You will find this in with the other oils at the supermarket. It has a lighter colour than olive oil and an aromatic fragrance.
- Note 2 - Garlic: you can use cloves and finely chop yourself or use store bought jarred minced garlic for convenience.
- Note 3 - Beef mince (ground beef): this is a great choice for any stir fry dish as it cooks quickly, is freezer friendly and won't break the bank. Many supermarkets also have cut prices on some meat products in the afternoons, so keep your eye out if you want an even cheaper deal that paying full price for beef mince.
- Note 4 - Salt and pepper: a little of each to season the beef as it cooks in the pan with the peanut oil and garlic.
- Note 5- Udon noodles: these are the thick, white noodles you can see in the ingredients photo in the post. You will be able to get them from the grocery aisle of the Asian foods section at the supermarket or fresh or frozen from the local Asian foods store.
- Note 6 - Green onions: we need to trim the tops and ends, then discard any wilted or browning outer skins. Then chop the lengths into quarters. We use a whole bunch for the recipe which is approximately 12 to 13 green onions.
- Note 7 - Mushrooms: another super easy to prep vegetable. You can use pre sliced mushrooms or slice them yourself. The recipe calls for 3 large sliced mushrooms which you will find easier enough if you want to slice them
- Note 8 - Honey: sweet and delicious, it offers a lovely sweetness to the recipe without needed to add sugar to the sauce.
- Note 9 - Dark soy sauce: this is how we get the dark colour in the dish. It is a different product to regular soy sauce. You can find it in the Asian foods section of the store and it will be labelled 'dark soy sauce'.
- Note 10 - Ginger: delivering zingy flavour in a subtle manner, I recommend using store bought minced ginger.
Nutrition
Calories: 890kcal | Carbohydrates: 111g | Protein: 42g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 2531mg | Potassium: 580mg | Fiber: 8g | Sugar: 46g | Vitamin A: 1110IU | Vitamin C: 48mg | Calcium: 94mg | Iron: 4mg