Best 3 Udon Beef Noodle Bowl Recipes

UDON-BEEF NOODLE BOWL

Udon-Beef Noodle Bowl image

Make and share this Udon-Beef Noodle Bowl recipe from Food.com.

Provided by ratherbeswimmin

Categories Meat

Time 46m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces uncooked udon noodles or 8 ounces spaghetti
1 1/2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
2 (14 1/2 ounce) cans low sodium beef broth
3 tablespoons low sodium soy sauce
3 tablespoons sake or 3 tablespoons dry sherry
1 tablespoon honey
3 cups sliced shiitake mushroom caps
1/2 cup thinly sliced carrot
8 ounces top round beef, thinly sliced
3/4 cup diagonally cur green onion
1 (6 ounce) bag prewashed Baby Spinach

Steps:

Cook noodles per package directions; drain.
Add garlic, pepper, and broth to a large saucepan; bring to a boil.
Lower heat, and simmer 10 minutes.
Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
Heat a large nonstick skillet coated with cooking spray over med-high heat.
Add in mushrooms and carrots, stir/saute 2 minutes.
Stir in soy sauce mixture; cook 2 minutes stirring constantly.
Add vegetable mixture to broth mixture; stir in beef.
Cook 2 minutes or until beef loses its pink color.
Stir in noodles, green onions, and spinach.
Serve immediately.

BEEF UDON

Beef Udon image

Craving a steamy bowl of hot noodle soup? This heartwarming Beef Udon is my go-to Japanese comfort dish. My recipe serves up tender sliced beef on top of thick, chewy udon noodles in a savory broth. What's not to love?

Provided by Namiko Chen

Categories Main Course

Time 25m

Number Of Ingredients 18

Ingredients

2½ cups dashi (Japanese soup stock; click to learn more)
1½ Tbsp soy sauce
1 Tbsp mirin
1 tsp sugar
⅛ tsp kosher salt (Diamond Crystal; use half for table salt)
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
½ Tokyo negi (naga negi; long green onion) ((use only the white part of the negi; you can also use 2 green onions))
6-8 oz thinly sliced beef (chuck or rib eye)
1 Tbsp soy sauce
2 tsp sugar
2 servings udon noodles ((6.3 oz/180 g dry udon noodles; 1.1 lb/500 g frozen or parboiled udon noodles))
4 stems mitsuba (Japanese parsley) ((optional))
1 green onion/scallion
4 slices narutomaki (fish cakes) ((optional))
shichimi togarashi (Japanese seven spice) ((for a spicy kick))
⅓ cup mentsuyu/tsuyu (concentrated noodle soup base)
2⅓ cups water
1 Tbsp mirin

Steps:

Gather all the ingredients. Bring a large pot of water to a boil for the udon noodles. Once boiling, keep it on low heat until you're ready to cook the noodles.

Nutrition Facts : Calories 579 kcal, Carbohydrate 59 g, Protein 32 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 72 mg, Sodium 976 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 14 g, ServingSize 1 serving

MUSHROOM UDON NOODLE BOWL

Mushroom Udon Noodle Bowl image

Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.

Provided by David Tanis

Categories dinner, lunch, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

3 large scallions, trimmed
1 handful dried shiitake mushrooms, crushed (about 1/2 cup)
1/4 cup crumbled dried seaweed, such as kombu or dulse (optional)
1 (1-inch) chunk of ginger, smashed and unpeeled
2 whole, unpeeled garlic cloves
Stems or trimmings from fresh shiitake mushrooms (see below) (optional)
1 teaspoon salt
1 pound dried udon noodles (or use fresh or frozen, cooked udon)
2 tablespoons butter
1 cup chopped leeks, white and pale green parts only
8 ounces fresh shiitake mushrooms, stems removed, caps sliced in 1/4-inch strips (save trimmings for broth)
1 teaspoon minced ginger
2 cloves garlic, minced
1/4 cup mirin or dry sherry
1/2 teaspoon sesame oil
2 tablespoons soy sauce
2 cups chopped bok choy
1/2 cup red or white miso
1 cup soft or medium tofu, cut in small cubes
4 scallions, finely chopped, for garnish
Shichimi togarashi or crushed red-pepper flakes, for garnish

Steps:

Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.
Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.
Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1171 milligrams, Sugar 6 grams, TransFat 0 grams