Yaki Udon
Looks hard; it isn't. Looks delicious; it is. Tons of room for interpretation and tons of goodness in this easy, simple yaki udon... or do you call it Shanghai noodle?
Equipment
- Wok or large frying pan
Ingredients
Stir Fry
- 1 lb udon noodles cooked, Shanghai also good!
- ½ lb shaved beef or pork approx 500 g
- 1 onion thin sliced, lengthwise
- ⅓ head cabbage or napa cabbage
- fresh jalapeno to taste
- 6-8 mushrooms shiitake, cut into 4s
- handful green onion greens and whites separated, 1-inch each
Sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- salt and pepper to taste
- 1-2 tbsp cooking oil
- sesame oil to taste
- sesame garnish
- 2-3 cloves garlic
Instructions
- First, in a small bowl, mix together soy sauce and sugar. Nicely coat your sliced meat (cut into about 1 ½ inch, bite-sized, squares) in the sauce (approx 1 tbsp). Shouldn't be in there for much more than about the time you're cutting up all the other veg, so don't worry about salting yourself out.
- Prepare all other vegetables in the meantime.
- Heat wok/frying pan on medium-high heat.
- Toss in onions, mushrooms, beef and stir until beef becomes brown and onions slightly transparent. 5-8 minutes.
- Add cabbage. Apply oyster sauce generously. 2-3 minutes.
- Add cooked udon noodles (or cooked Shanghai noodles) and green onion. Stir all ingredients thoroughly, mixing until all noodles are also sauced. 2-3 minutes. Add spice as desired.
- Remove from heat, garnish, serve. Enjoy!