Stir-Fried Udon with Beef, Shrimp and Vegetables
A quick and flavorful Asian noodle dish featuring chewy udon tossed with tender beef, juicy shrimp, and crisp vegetables in a savory sauce. Perfect for a satisfying weeknight dinner.
Story
This stir-fried udon dish combines the best of Japanese noodles with Chinese-style stir-frying. The key is to keep the noodles slightly chewy and well-separated. Feel free to swap the protein for chicken or just go all-vegetables for a lighter version.
Ingredients
dried udon noodles
300g
beef sirloin, thinly sliced
150g
shrimp, peeled and deveined
100g
green cabbage, shredded
1 cup
carrot, julienned
1 medium
bean sprouts
1 cup
garlic cloves, minced
3
vegetable oil
3 tablespoons
soy sauce
2 tablespoons
oyster sauce
1 tablespoon
sesame oil
1 teaspoon
salt and pepper
to taste
Instructions
1
Prep the ingredients
Bring a large pot of water to boil. Add udon noodles and cook according to package directions until just al dente. Drain and rinse briefly under cold water to stop cooking, then drain again. Toss with a little oil to prevent sticking. Slice beef thinly, peel and devein shrimp, and have all vegetables washed and cut.
2
Sear the proteins
Heat 2 tablespoons oil in a wok or large skillet over high heat until shimmering. Add beef slices and stir-fry for 2 minutes until browned but still slightly pink inside. Remove and set aside. Add shrimp to the same wok and cook for 1-2 minutes until pink and curled. Set aside with beef.
3
Stir-fry vegetables
Add remaining oil to the wok if needed. Stir-fry garlic for 10 seconds until fragrant. Add carrot and cabbage, stir-fry for 2-3 minutes until slightly softened but still crisp. Add bean sprouts and cook for another 30 seconds.
4
Combine and season
Return beef and shrimp to the wok. Add drained udon noodles. Pour soy sauce and oyster sauce over everything. Toss vigorously for 2-3 minutes until noodles are heated through and evenly coated. Season with salt and pepper. Drizzle sesame oil and give one final toss.
5
Serve immediately
Divide between bowls and serve hot. Garnish with sliced green onions or toasted sesame seeds if desired. Serve immediately while the noodles are still chewy and the dish is hot.
