This Udon Noodle Stir Fry recipe is quick, easy, and delicious! Made with fresh veggies, thinly sliced beef, and a homemade stir fry sauce that is sure to become a household favorite.
Ingredients Needed to Make Udon Stir Fry Noodles
From the Panty
From the pantry, you will need dried udon noodles, olive oil, soy sauce, sesame oil, sesame seeds, brown sugar, chili paste, and ground black pepper.
The fresh vegetables needed for this recipe are Chinese eggplant, broccoli, carrots, garlic, ginger, and green onions. Of course, with most stir-fry recipes, you can use other vegetables like snow peas, bell pepper, mushrooms, or onions.
I used a rib-eye steak for this recipe since that was what I had on hand. You could also use top sirloin for a little less fat content. Other meat options are chicken, ground beef, or ground pork. If you don't want to use meat, you can substitute tofu.
More Asian-Inspired Recipes to Check Out
- Easy Drunken Noodle Recipe
- Chicken Spring Rolls with Peanut Sauce
- Thai Red Curry Noodle Soup
- Crispy Baked Asian Chicken Wings
- Easy Ramen Noodle Recipe
How to Make this Easy Beef Stir Fry Recipe
- In a small bowl add the sauce ingredients, mix to combine, and set aside.
- Prepare the udon noodles according to the package instructions. Rinse, drain, and set aside.
- Cook the Chinese eggplant in oil over high heat for 5-6 minutes. Remove from the pan and place in a bowl and cover.
- Next, cook the broccoli and carrots for 2-3 minutes. Add to the bowl with the eggplant.
- Turn the heat down to med-high, add the slices of beef, and cook them while stirring constantly for 1-2 minutes.
- Add the vegetables, noodles, and sauce to the pan with the beef and stir together until everything is covered in the sauce. Serve immediately in bowls and sprinkle with sesame seeds if desired.
What is Udon Noodles?
Udon noodles are thick and chewy noodles made from wheat flour, salt, and water. Udon noodles are usually vegan and dairy-free, but not gluten-free like rice noodles. You can typically find udon noodles refrigerated, frozen, packaged, or dried. I used a dried version I found at my local grocery store (also available online) and really enjoyed them.
Tips for Making this Udon Noodle Stir Fry
- A cast-iron pan works perfectly for this recipe because it gets really hot and leaves a slight char on the veggies and beef. If you don't have a cast-iron pan, you can still make this recipe in a regular pan or wok.
- Because you are working over high heat, be very careful when working with hot oil. Don't be afraid to remove the pan from the heat briefly or turn down the heat slightly.
- I like my broccoli and carrots to have a slight crispiness to them after cooking. If you want your vegetables to be softer, cook them for an additional minute to two.
- Chinese eggplant can be chewy and rubbery if not cooked completely. Unlike the broccoli and carrots, make sure they cook for 5-6 minutes. I also cut them into about 1" pieces for faster cooking.
- Chili Paste, like Sambal Oelek, adds a lot of flavors and some spicy heat as well. If you love spicy foods, I would recommend adding another tablespoon.
- Udon noodles get a starchy film on them when cooked so give them a quick rinse before setting them aside. Otherwise, they can get sticky and clump together.
Udon Noodle Stir Fry
- cast iron pan
- large saucepot to cook noodles
- 2-3 mixing bowls
- lids or plates to cover bowls while cooking
- 5 ounces dried udon noodles
- 4 tablespoon extra virgin olive oil
- 8 ounces beef rib eye filet, sliced thin (or top sirloin)
- 1 medium Chinese eggplant, sliced in 1" cubes
- 8 ounces broccoli florets (one medium head)
- ½ cup carrots, sliced into 3" sticks
- 2 tablespoon toasted sesame seeds (optional)
Stir Fry Sauce
- ⅓ cup soy sauce (I used low sodium)
- 1 tablespoon brown sugar
- 2-3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- ½ teaspoon sesame oil
- 1 tablespoon Asian chili paste (can sub red chili flakes to taste)
- ¼ teaspoon ground black pepper
- 1 tablespoon green onions, chopped (green parts only)
- In a small bowl add the soy sauce, brown sugar, garlic, ginger, green onion, sesame oil, chili paste, and ground black pepper, mix to combine, and set aside.
- Cook the udon noodles according to package instructions. Rinse, drain, and set aside in a bowl with a cover to keep the heat and moisture in.
- Heat 2 tablespoon of olive oil in the cast iron pan over high heat. Add the Chinese eggplant and stir to coat in the oil. Cook for 5-6 minutes until tender and slightly browned. Remove from the pan into a separate bowl and cover to keep the heat and moisture in.
- Add another tablespoon of olive oil to the hot skillet along with the broccoli and carrots. Cook for 2-3 minutes until soft but not too tender. Remove from the pan and add to the bowl with the eggplant, covered.
- Turn the heat down to med-high and add 1 more tablespoon of olive oil (be careful the pan is very hot at this point). Add the slices of beef and cook them while stirring constantly. They will cook very fast, only about 1-2 minutes depending on how thick the slices are.
- Add the vegetables, noodles, and sauce to the pan with the beef and stir together until everything is covered in the sauce. Serve immediately in bowls and sprinkle with sesame seeds if desired. Enjoy!
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
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