Thursday, 24 April 2008

Yaki udon with beef

This was a quick one dish meal that I whipped up mid-week after work. If you marinate the beef the night before or in the morning (which improves the flavour anyway), everything comes together and onto the table really quickly less than half an hour.

Yaki udon with beef

This dish makes full use of the quickness of wok cooking. The shape of a wok also facilitates the stirring and mixing of ingredients (especially leafy vegetables) without having accidental 'extras' on your stove top. I recently collaborated with Julia at A Slice of Cherry Pie, who came up with the great idea of a post with tips on wok cooking and maintenance, and thought this post would complement hers well.

Ingredients (serves 2):

250g beef, thinly sliced
1 tbsp light soy sauce
1 tsp mirin
1 tsp sake
1/2 tsp corn flour
Two portions of udon noodles
2 stalks of spring onions, sliced on the diagonal
2 bunches of bak choy or other greens, cut into sections
Oil for cooking
4 tbsp light soy sauce
2 tbsp sake
1 tsp thick dark soy sauce (or Japanese Worchestershire sauce)
2 tsp sugar
Pinch of salt
1/4 tsp sesame oil
1 tsp sesame seeds, toasted

Method:

1. Marinate the beef in light soy sauce, mirin, sake and corn flour for an hour or overnight.
2. Cook the udon noodles according to pack instructions. Drain and set aside.
3. While the noodles are cooking, heat a wok or large pan until hot and toast the sesame seeds in the dry pan. Stir to make sure they don't burn. Remove and set aside when lightly toasted.
Toasting sesame seeds
(My wok was dry. The sheen that you see comes from seasoning the wok and prolonged use, as mentioned in Julia's article.)

3. Heat the wok again till it almost starts to smoke. Add some oil and when the oil is hot, add the beef. Stir fry briskly until the beef is half cooked, about 2 minutes. Set aside.
4. Heat more oil in the wok and add spring onions and boy choy. When the vegetables have just wilted, add the udon and the rest of the seasoning and mix well. Put the beef back into the wok to heat through and finish cooking. Dish out and sprinkle with sesame seeds to garnish.

This dish has been submitted to Presto Pasta Nights. Do join in with your pasta or noodle dish. Entries are posted every Friday so you can also get some great ideas for the weekend.

prestopasta

20 comments:

VeggieGirl said...

I LOVE meals that are quick to make; and delicious to eat! :0)

didally said...

I like easy stir fry noodles like this. But I prefer soba over udon. What wok are you using? Iron cast?

Julia said...

Oh Nil, this looks really, really good. It's making me hungry already! Great picture too.

noobcook said...

I frequently cook stir fry udon like this too, but I haven't tried it with beef before. Usually I cook the udon with lean meat, seafood and some veg. Yours look fab! :)

Nilmandra said...

Veggiegirl: Thanks!

Didally: I prefer soba most of the time but sometimes thick udon is really satisfying when I'm in a carbo mood :) I have two woks, one cast iron (pictured) that belonged to the husband and one carbon steel that I had before we got married. This cast iron one is really heavy! But that also makes it very stable on the stove, since we don't have a wok burner/stand for it to sit on.

Julia: Thanks! I did like how it turned out.

Noobcook: I've done this with chicken and with prawns too, although the hubby does like his beef. Men and their meat... ;) And to him beef is the meat above all meats haha...

Dave said...

Looks great! Quick meals are always the best (especially after work while I'm grumpy and hungry).

I made something similar last week but I didn't have enough udon noodles (had another packet of other rice noodles though). Will have to try adding the mirin/sake, never added that to the noodles before :)

Little Corner of Mine said...

Looks delicious!

gaga said...

Those noodles look delicious!

Maya said...

This looks good.I love the stir fried noodles are so versatile. Never thought of using soba for stir fry before - I may have to give it a try.

Elle said...

Geez, that literally just made my stomach grumble! It looks amazing!

Tartelette said...

This is absolutely mouth watering...and my dinner tonight! Gorgeous potographs

Marc @ norecipes said...

Looks fantastic! Great photos. I could almost smell the beef and soy sauce through my computer.

Kevin said...

That beefyaki udon looks really good!

Sharon said...

I'm putting this on my 'to make' list. I've never had stirfry udon before- just soup. Looks delicious!

Lori said...

This is a delicious looking noodle dish - especially the beef, it looks so tasty!

Nilmandra said...

Dave: The mirin and sake gives it a slight alcoholic sweetness. Worth trying!

Little Corner of Mine, Gaga, Elle, Marc & Kevin: Thanks! I was quite pleased at how it turned out.

Maya: I tend to use ramen or soba. But udon is great when we're feeling particularly hungry!

Tartelette: Thanks! Hope you enjoyed making and eating yours.

mycookinghut said...

This is another delicious dish. Wonderful for dinner or lunch!!

Ruth Daniels said...

I'm drooling! Thanks for sharing such a gorgeous dish with Presto Pasta Nights.

Shayne said...

oh my this looks so so so so good and we all LOVE Udon at our house.

Lisa said...

Looks delicious! What can you substitute for sake?

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