Empty My Fridge
Mastering Yaki Udon at Home
Ingredients
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Honey1 tbsp
- Rice wine vinegar1 tsp
- Worcestershire sauce1 tsp
- Sesame oil1 tsp
- Garlic · grated, sliced1 tsp + 3
- Ginger · grated1 tsp
- Black pepper1 tsp
- Udon noodle · frozen2 packets
- Vegetable oil1 tbsp
- Onion · thinly sliced½
- Scallion · chopped2
- Cabbage · thinly sliced½ cups
- Carrot · julienned½
- Mushroom · sliced½ cups
- Salt½ tsp
- Beef · sliced½ lb
Instructions
- Whisk the soy sauce, oyster sauce, honey, rice vinegar, Worcestershire sauce, sesame oil, garlic, ginger and black pepper in a bowl. Set aside.
- Cook the udon in a pot of water according to the package instructions.
- Heat the oil in a wok or pan over medium heat. Add the onion, garlic and scallion whites and cook until soft, about 2 minutes.
- Add the cabbage, carrot and mushrooms and cook, stirring often, until soft, about 5 minutes. Stir in the salt and pepper, then move the vegetables to a plate.
- Add the beef to the wok with about 2 tablespoons of the sauce and cook over medium heat until mostly browned, about 1 minute.
- Return the noodles and vegetables to the wok, pour over the remaining sauce, and stir very gently until the sauce is absorbed into the noodles, about 3 minutes.
- Garnish with the chopped green onions and serve hot.
Summarized from Tasty's video. Watch it for the details.
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