Beef stir-fry with noodles can make a delectable breakfast, lunch, or dinner. This recipe is also a great way to clean up for fridge, mix-match and cook. From our standard recipe in this article, you will get more sense to customize the ingredients by using many lingering leftover for your own twist. So in this version of beef stir-fry with noodles, we are going to deal with beef, of course, Udon noodles, and a Korean chili twist in it. Let’s see what we can make out of the fusion between the cuisines of Udon and Kimchi.
Slice onions thinly.
Slice beef into medium pieces and marinate them with 1 teaspoon of broth mix, 1 tablespoon of BBQ sauce and 5 milliliters of cooking oil. Mix well and marinate them for half an hour.
Heat a pot of boiling water, then add the Udon noodles to cook. After about 2-3 minutes, take it out and rinse it by the cold water.
Heat up 20 milliliters of cooking oil in the pan and put the marinated beef in. Add the sliced onion and stir-fry them until beef gives out its fragrance and its color changes. Then, add bean sprouts and keep stirring well for 1 minute.
Add Udon noodles in the pan, mix them well and then add soy sauce and 1/2 tablespoon of BBQ sauce. Mix them up for 1-2 minutes, then turn off the kitchen. Put the mixture in a large bowl.
Boil Chinese cabbage and put them in the bowl. Add chili sauce (more or less depending on your taste) and enjoy the delicious beef stir-fry with Udon noodles.
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