Ingredients:

  • 500 g frozen udon noodles
  • 200 g beef sirloin, thinly sliced against the grain
  • 2 cups green cabbage, chopped into 1-inch squares
  • 0.5 medium white onion, sliced
  • 1 medium carrot, julienned
  • 4 medium shiitake mushrooms, sliced
  • 2 stalks green onion, cut into 2-inch batons
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 0.5 tsp toasted sesame oil
  • 0.5 tsp dashi powder
  • 1 tbsp canola oil

Instructions:

  1. Place the frozen udon bricks in a bowl of hot tap water for 1–2 minutes just until they loosen. Drain immediately and set aside.
  2. In a small mixing bowl, whisk together the soy sauce, oyster sauce, mirin, rice vinegar, and dashi powder.
  3. Heat 1 tablespoon of canola oil in a heavy-bottomed wok or large carbon steel skillet over high heat until wisps of smoke appear.
  4. Add the sliced beef in a single layer. Let it sear undisturbed for 45 seconds to develop a crust, then toss quickly and remove from the pan.
  5. In the same pan, add the cabbage, onion, carrots, and shiitake mushrooms. Stir-fry for 2 minutes until the vegetables are slightly softened but still crisp.
  6. Return the beef and the loosened udon noodles to the pan. Pour the prepared sauce over the mixture.
  7. Toss everything together over high heat for 1-2 minutes using long tongs or chopsticks until the sauce emulsifies and glazes the noodles. Stir in the green onion batons and toasted sesame oil just before serving.