Yaki Udon
A quick and flavorful stir-fry featuring tender beef, chewy udon noodles, garlicky greens, and a glossy soy-based sauce, topped with a fried egg.
Ingredients
Main Ingredients
- 12 oz fresh or frozen udon noodles About 2 servings
- 2 tbsp vegetable oil
- 6 oz thinly sliced beef sirloin Can substitute with chicken or tofu
- 2 cups leafy greens Spinach, bok choy, or kale
- 2 green onions, sliced Reserve some for garnish
- 1 clove garlic, minced
- 1 egg fried sunny-side up Per serving
- 1 tsp sesame seeds For garnish
- pinch red pepper flakes Optional
Stir-Fry Sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp mirin Can substitute with rice vinegar + ½ tsp sugar
- 1 tsp sesame oil
- ½ tsp ground black pepper
Instructions
Preparation
- Bring a pot of water to boil. Cook udon noodles according to package instructions, then drain and rinse under warm water to loosen.
- In a small bowl, whisk together soy sauce, oyster sauce, mirin, sesame oil, and black pepper. Set aside.
Cooking
- Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add beef and stir-fry until browned, about 3–4 minutes. Remove and set aside.
- Add another tbsp of oil to the pan. Stir-fry garlic, greens, and most of the green onions for 2–3 minutes until fragrant and wilted.
- Add drained noodles and beef back into the pan. Pour in the sauce and toss until everything is coated and glossy.
- In a separate pan, fry eggs sunny-side up until whites are set but yolks remain runny.
- Divide noodles between bowls, top with fried egg, sprinkle with sesame seeds, extra green onions, and chili flakes.
Notes
Best eaten fresh, but you can refrigerate leftovers for up to 2 days. Reheat in a skillet with a splash of water or broth. For variations, swap beef for chicken, shrimp, or crispy tofu, and add mushrooms, carrots, or bell peppers for more vegetables.