Black Pepper Udon Noodles (Print Version)
# Ingredients:
→ For the Sauce
01 -
2 tablespoons soy sauce
02 -
1 tablespoon oyster sauce
03 -
1 tablespoon Shaoxing wine or dry sherry
04 -
1 tablespoon water
05 -
1.5 teaspoons freshly ground black pepper
06 -
1 teaspoon sugar
07 -
0.5 teaspoon cornstarch
→ For the Stir-Fry
08 -
14 ounces fresh or frozen udon noodles
09 -
2 tablespoons neutral oil, such as canola or vegetable oil
10 -
8 ounces flank steak, thinly sliced (or substitute tofu or mushrooms)
11 -
3 cloves garlic, minced
12 -
1 small onion, thinly sliced
13 -
0.5 red bell pepper, thinly sliced
14 -
1 cup snow peas or baby bok choy
15 -
2 scallions, cut into 2-inch pieces
# Instructions:
01 -
In a small bowl, whisk together soy sauce, oyster sauce, Shaoxing wine, water, black pepper, sugar, and cornstarch. Set aside.
02 -
If using frozen udon, cook according to package instructions until just tender. Drain and rinse under cold water. If using vacuum-sealed udon, gently separate with hot water and drain.
03 -
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add beef and sear for 2–3 minutes until browned. Remove and set aside.
04 -
Add another tablespoon of oil to the pan. Add garlic, onion, bell pepper, and snow peas. Stir-fry for 2–3 minutes until just tender.
05 -
Add cooked noodles and seared beef back to the pan. Pour in the sauce and toss everything together over high heat for 1–2 minutes until evenly coated and heated through.
06 -
Stir in scallions, remove from heat, and serve hot.
# Notes:
01 -
Freshly ground black pepper is key to the bold flavor—grind it coarse!
02 -
Add chili oil or red pepper flakes for heat.
03 -
Great with mushrooms, tofu, or shrimp for a twist.