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Beef Yaki Udon Noodles Stir Fry

Beef yaki udon is a delicious, quick and easy Japanese-influenced stir fry featuring “chewy” noodles in black pepper and oyster sauce.

Preparation is key to this recipe and there is a fair bit of chopping, it will take around 15 minutes of prep, but cooking is quick and it takes just 5 minutes!

Beef yaki udon, stir fry noodles garnished with spring onions and sesame seeds.

Japanese-Influenced Udon Noodle Stir Fry

You can’t beat a stir fry when it comes to creating a quick and easy dinner.

I’ve got offerings that range from a Szechuan beef noodle stir fry to a beef and noodle stir fry with sweet chilli sauce. They are not all noodle based either, I have both beef in oyster sauce and black pepper beef stir fries too.

My latest dish is Japanese in influence and it is a superb beef yaki udon noodle sir fry.

Unlike my vegan yaki udon stir fry, this version is much more “traditional” in its approach and features a sauce made from soy sauce, oyster sauce and mirin.

It also features a huge punch of black pepper, a flavour that is simply divine with beef.

The noodles are the wonderful udon noodles, which have an almost chewy texture, I love them.

It’s not all beef either, we get some veggies in this dish in the shape of onion, pak choi and shiitake mushrooms… and all of this goodness can be yours in under 30 minutes!

Close-up overhead beef yaki udon noodles garnished with spring onions and sesame seeds.

Frequently Asked Questions

Why do you separate straight-to-wok noodles?

I think that “straight” to ok noodles are often no such thing unless they are going into a broth.

They rarely separate well without any help and the process of stir-frying often leads to them breaking apart. Soaking them in boiling water and refreshing them always leads to perfectly separated noodles.

Can I use a different type of noodle?

Yes, but this would then no longer be “yaki udon”!

If you are after a suggestion, then I would offer soba noodles, which would turn this dish into beef yakisoba.

What is the best cut of steak to use?

I would usually see what is on offer at my local butchers, I’d usually choose between, rump, sirloin or rib eye steak.

Can I use regular mushrooms?

Yes, if shiitake mushrooms are a little too pricey or difficult to find use regular sliced mushrooms.

Can I use something in place of the pak choi?

Probably the best substitution for pak choi would be some cabbage. I would choose sweetheart cabbage and add it with the mushrooms and onions at step 11.

Overhead beef yaki udon noodles garnished with spring onions and sesame seeds.

Serving Suggestions

I consider this beef yaki udon stir fry to be a perfect light one-bowl meal, and I would not particularly serve it with a side.

If I were to make this a larger meal I would likely add a starter, and the first thing that comes to mind is my prawn katsu curry, it would work wonderfully.

Sticking with a similar “fried” vibe, some classic vegetable tempura would work equally well.

Soup would make another great option, and if you don’t mind “double” noodles, my miso noodle soup would work well. If you are less keen on more noodles, this tofu miso soup would also be great.

Close-up beef yaki udon, stir fry noodles garnished with spring onions and sesame seeds.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But, if you have any questions, feel free to ask them in the comments section below the recipe.

  • Hob/Stovetop.
  • Equipment for preparing noodles. This will depend on the type of noodles that you use.
  • Chopping board.
  • Kitchen knife.
  • Mixing and prep bowls.
  • Stirring and serving spoons.
  • A combination of weighing scales, measuring cups and spoons.
Beef (steak) yaki udon, stir fry noodles.
Yield: 2 Servings

Stir Fried Beef Yaki Udon Noodles Recipe

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

My take on Japanese beef yaki udon features a simple sweet and salty sauce loaded with black pepper and the steak gets a supporting cast of pak choi, onions and wonderful shiitake mushrooms.

Ingredients

  • 400g (14oz) Prepared Udon Noodles
  • 225g (8oz) Steak, I used Rib Eye
  • 1 Medium (150g) Onion
  • 1 Medium (150g) Pak Choi
  • 125g (4oz) Shiitake Mushrooms
  • 2 Spring Onions
  • 2 Garlic Cloves
  • 15g (Half of a Thumb-sized Piece) Ginger
  • 2 Tbsp Cooking Oil
  • Toasted Sesame Seeds for Garnish

For the Sauce:

  • 3 Tbsp Light Soy Sauce
  • 2 Tbsp Mirin
  • 1½ Tbsp Oyster Sauce
  • 1 Tbsp Light Brown Sugar
  • ½ Tsp Black Pepper
  • ⅛ Tsp MSG (Optional)

Instructions

  1. If you are using dried udon noodles, cook them as per the instructions on the packet, then refresh them in cold water. If you are using straight-to-wok noodles, soak them in boiling water for a couple of minutes, gently separate them, then refresh them in cold water.
  2. Slice the steak into thin strips (2-3mm or ⅛").
  3. Top and tail the onion, cut it in half, peel it and then cut it into 5mm thick strips.
  4. Cut the pak choi in half lengthways, chop off the root at the bottom, then cut the white parts into 1cm (just under ½") thick strips and the softer green parts into 2cm (just over ¾") strips.
  5. Cut the stems off the shiitake mushrooms (you can freeze these they make a wonderful stock), then cut the caps into 5mm (just under ½") thick strips.
  6. Cut the spring onions into thin rounds at a 45-degree angle to the stem.
  7. Peel the garlic cloves and slice them as finely as you can.
  8. Peel the ginger and cut it into very thin batons.
  9. Mix the ingredients for the sauce in a small bowl.
  10. Heat a large wok over a fierce heat and when it is hot add the cooking oil, followed by the beef strips, stir fry them for a 45-60 seconds then remove them leaving the oil in the wok.
  11. Return the wok to the heat, toss in the onions and shiitake mushrooms and stir fry for 2 minutes.
  12. Toss in the garlic, ginger and pak choi, stir fry for 1 minute.
  13. Add the noodles, beef and sauce to the wok, then stir fry for 1-2 minutes and serve garnished with the spring onions and sesame seeds.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 736Total Fat: 37gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 88mgSodium: 2115mgCarbohydrates: 62gFiber: 6gSugar: 19gProtein: 40g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

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