A foodie has shared their recipe for easy stir fried udon noodles – and it quickly went viral as people drooled over the delicious looking dish.
Posting on Reddit, the user u/mawcopolow uploaded a snap of their dish in the subreddit r/food hoping to share their yummy stir fry recipe.
But, the photo got an unexpected amount of attention as over 37,000 people liked the snap and begged the home cook for her recipe.
And, luckily for busy families who want to attempt a homemade Japanese fakeaway it’s pretty simple to do and uses lots of store cupboard ingredients many of us have at home.
And, the foodie had some tips to make your udon ( or whatever noodle you prefer) better than ever before. After all, who doesn’t want to keep some bite?
The home cook made their recipe using beef, but you can swap it out for pork or even mushrooms if you prefer.
The recipe takes less than half an hour to whip up too so why not give it a go!
Stir fried udon noodles with beef
For the sauce
- 2.5 tablespoons dark soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of mirin
- 2 teaspoon of brown sugar
- 1/2 teaspoon of rice vinegar
For the stir fry
- 1 sliced onion
- 3 garlic cloves, minced
- 4 napa cabbage leaves, sliced (white parts separated from green)
- 2 stalks of green onions in 1 cm slices
- 400g pre-cooked Udon noodles
- Marinate the beef strips for 10 minutes in a tablespoon of dark soy sauce.
- Cook the udon noodles for two mins in boiling water and then drain in a colander and pour cold water over them to firm them up.
- In a bowl, combine the ingredients for the sauce.
- In a saucepan, over high heat with a little oil, sauté the beef for five mins then set aside.
- Sauté the garlic for two mins until it browns.
- Add the onions and white parts of the cabbage, sauté five mins.
- Add the green parts and the young onions, sauté two mins.
- Add the noodles and meat, sauté three mins.
- Add the sauce and reduce while stirring for five minutes (to get the best flavour, reduce it almost completely so might need more than five minutes depending on your stove).
By cooking and then cooling the noodles before throwing them in the hot wok you make sure they stay firm with a little bite rather than mushy.
When asked for advice in the comments the cook said to use “any fast cooking cut of beef” like sliced ribeye or flank.
In the comments over 500 people praised the tasty, sticky stir fry dish.
One person said: “The things I would do for this udon..”
“Already considering leaving my wife for this udon,” joked another.
A third commented: “Anyone else save posts so they can drool over them again and again at later times?”
While another wrote: “That looks really good. Great job on the food,” and a fourth joked: “If I was a prisoner this would be my last meal.”
“That looks f***ing amazing,” a fan exclaimed. “I am so hungry right now and that looks so good.”
Would you try this dish at home? Tell us in the comments…