Udon Noodle Stir Fry

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.

Fresh Vegetables

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 peppers, mushrooms, or onions.

Protein Options

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.

*See the recipe card for the complete list of ingredients and quantities.

What are 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 it.

How to Make this Easy Beef Stir Fry Recipe

1. In a small bowl add the sauce ingredients, mix to combine, and set aside.
2. Prepare the udon noodles according to the package instructions. Rinse, drain, and set aside.
3. Cook the Chinese eggplant in oil over high heat for 5-6 minutes. Remove from the pan and place in a bowl and cover.
4. Next, cook the broccoli and carrots for 2-3 minutes. Add to the bowl with the eggplant.
5. Turn the heat down to med-high, add the slices of beef, and cook them while stirring constantly for 1-2 minutes.
6. 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.

Expert Tips

• 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.