Wok noodle recipe at home - udon with beef and vegetables 🍝

Kitchen appliances and utensils:

• kitchen stove (hob);
• kitchen scales;
• pot with a capacity of 2 l;
• colander;
• pan;
• cutting boards for meat and vegetables;
• knife;
• tablespoon;
• wooden (silicone) spatula.

Ingredients

Step cooking

1. Put a pot on the fire with 1-1.5 liters of water (based on at least 1 liter of water per 100 g of udon), add 1-1.5 tsp. salt. After boiling, reduce heat to medium.
   
2. Dip 100 g of udon noodles into boiling water (1 bunch of a pack of 300 g) and cook over medium heat for 5-7 minutes.
   
3. Throw the noodles into a colander and rinse under a stream of cold water, drain. Put the udon back into the pan, add 1 tbsp. l vegetable oil and mix - so the noodles will not stick together.
   
4. Rinse the meat (70-80 g per serving), strip off the films and grease and cut into cubes 5-6 mm thick.
   
5. Peel and rinse the vegetables. About 30 g of onion, carrots, bell pepper and Beijing cabbage will be needed per serving. Onions cut into thin half rings.
   
6. Carrots are either grated for Korean salads, or finely chopped into strips.
   
7. Bell pepper also cut into strips.
   
8. Cut the upper part of the leaves of Beijing cabbage (without lower hard veins) into narrow ribbons, then cut them into 2-3 parts (depending on the size of the cabbage fork).
   
9. At maximum heat in a pan, heat 1-2 tbsp. l vegetable oil. Put the meat out and fry for 2-3 minutes, constantly turning the pieces over.
   
10. Add 2-3 tbsp. l soy sauce and simmer all together for another 1-2 minutes, so that the sauce soaks the meat.
    
11. Put chopped vegetables in a skillet and mix. Fry for 2-3 minutes.
    
12. Add boiled udon to meat and vegetables, pour 2 tbsp. l soy sauce and 1-2 tsp. hot sriracha sauce.
    
13. Stir and cook for 1-2 minutes.
    
14. Sprinkle the finished dish with sesame seeds (it is better to dry it slightly in a dry pan). You can serve in boxes for dishes of Japanese and Chinese cuisine, or you can simply put it on a plate. Enjoy your meal!
    

Useful Tips

• To cook this dish, choose good quality beef steaks, then the meat will be ready in just a few minutes.
• You can vary the set of vegetables. For example, add chopped zucchini or eggplant, garlic or leek, canned corn or green peas.
• You can adjust the severity of the dish by changing the amount of sriracha sauce.
• Sriracha is a bright red hot sauce for Thai dishes. It necessarily includes chili peppers, garlic, vinegar and sugar, all other auxiliary ingredients depend on the manufacturer.
• If you have not found sriracha, then you can take garlic chili sauce or Tabasco. They resemble sriracha in taste and smell, but not as sharp.

Video recipe

The master will tell you in a video recipe about the intricacies of cooking Japanese udon noodles with beef and vegetables. You will learn how to boil noodles, chop vegetables and meat, cook them with soy sauce.

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