Best 3 Udon Beef Noodle Bowl Recipes

UDON-BEEF NOODLE BOWL

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

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.

MUSHROOM UDON NOODLE BOWL

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.