INGREDIENTS:
- 2 8-oz packages fresh udon noodles
- 1 tbsp vegetable oil, divided
- 8 oz beef chuck, thinly sliced
- 1 cup napa cabbage, shredded
- 1 cup bean sprouts
- 2 stalks scallions, cut into 2 inch pieces
- 2 tbsps low-sodium soy sauce, or more to taste
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tsp mirin
- ¼ tsp sesame oil
INSTRUCTIONS:
- Add udon noodles to a pot of boiling water, and let it separate by themselves (do not stir and try to break apart), about 3 minutes. Drain and rinse well with cold water in a colander. Set aside.
- Heat oil in a wok or skillet over high heat, add beef and stir fry until the meat is no longer pink. Transfer to a plate. Add napa cabbage and bean sprouts until the vegetables are wilted. Add udon noodles, scallions, and the rest of the seasonings, and mix well. Return cooked beef to the pan to heat through before serving.
Source: The Tasty Bite
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