Easy Beef Udon Noodles Stir Fry

Craving a quick meal? Enjoy the comfort of this easy beef udon noodles stir fry with tender, thinly sliced beef, fresh, chewy udon noodles, and a bold stir-fry sauce—perfect for busy weeknights!

I love mixing cultures and creating dishes inspired by where I've lived. This beef udon noodle stir-fry takes me back to my time in Okinawa, Japan, where I first fell in love with udon noodles. There’s just something about the chewy texture and rich, savory flavors that makes every bite feel like a little taste of my travels.

If you’re craving more noodle goodness, check out my Beef Pad See Ew, Thai Vegetarian Pad Thai, Pad Mee with vermicelli noodles, Thai Drunken Noodles (Pad Kee Mao), or my Kua Mee recipe.

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• How to Make Beef Udon Stir Fry
• Kitchen Tips!
• Substitutions
• Beef Udon Noodle Variations
• Equipment
• Storing Leftovers Udon Stir Fry
• Top Tip
• FAQs
• More Noodles Recipes
• Beef Udon Noodles Stir Fry
• Hi there, I’m Suwanee!

Ingredients

• Fresh udon noodles: Look for fresh, chewy udon noodles in the refrigerated section at your local Asian grocery store for that perfect, thick texture.
• Stir-frying beef (thinly sliced): Use beef slices or flank steak cut against the grain into long, thin pieces. For tender beef, a bit of baking soda can help.
• Baking soda: Helps tenderize the beef for that melt-in-your-mouth texture.
• Baby bok choy (or pak choi): Sliced into quarters; its crunch pairs perfectly with soft noodles.
• Cremini mushrooms: Sliced into thin pieces, adding an earthy flavor.
• Shredded carrot: Adds a touch of sweetness and color.
• Vegetable oil: For stir-frying.
• Chopped garlic: Minced garlic boosts the flavors of the sauce.
• White onion: Sliced thinly for a subtle crunch.
• Soy sauce & dark soy sauce: A perfect balance of salty and savory.
• Mirin: For a slight sweetness and depth.
• Japanese toasted sesame oil: A little goes a long way in enhancing the flavor.
• White sugar: Balances the saltiness.
• Cornstarch (or tapioca starch): To thicken the sauce.
• Green onions: Sliced into small pieces, with extra for garnishing.
• Sesame seeds: For garnish, adding a nutty finish.

See recipe card for quantities.

How to Make Beef Udon Stir Fry

1. Prep the Noodles: Bring a pot of water to a boil and blanch the fresh udon noodles for 2 minutes. Drain using a wire mesh strainer. Avoid overcooking to maintain their chewy texture.
2. Make the Sauce: In a small bowl, whisk together soy sauce, dark soy sauce, mirin, sesame oil, sugar, and cornstarch until smooth. Set aside.

3. Tenderize the Beef: Place the thinly sliced beef in a bowl, add ½ teaspoon baking soda and 1 tablespoon of the sauce, and let it marinate for a few minutes to become tender.

4. Stir-Fry: Heat a large skillet or wok on medium-high heat with vegetable oil. Once hot, add the minced garlic and lightly fry for about 10-15 seconds.

5. Cook the beef. Add the beef slices and stir-fry for about 2 minutes until the meat gets a nice sear.
6. Toss in the vegetables—baby bok choy, cremini mushrooms, and shredded carrot. Stir-fry for another 3 minutes until the veggies are slightly tender.

7. Combine and Serve: Add the blanched udon noodles and pour in the prepared sauce. Toss everything together for 2-3 minutes so the noodles soak up the flavors of the sauce.

8. Adjust to taste: Stir in green onions and sesame seeds (save some for garnishing.) Taste test, and adjust the seasoning with a splash of light soy sauce or extra mirin if needed. Transfer to a serving platter and garnish with sesame seeds and extra green onions. Enjoy your delicious beef udon stir-fry hot!

Substitutions

Here are a few swaps if you don’t have all the ingredients on hand:

• Mirin: Use rice vinegar with a bit of sugar, or dry sherry in a pinch for that sweet, tangy kick.
• Soy Sauce: Regular soy sauce works for light soy, but don’t swap it one-to-one with dark soy—it’s much saltier and more intense.
• Dark Soy Sauce: If you don’t have dark soy, use regular soy sauce plus a little molasses to add that deep, rich color.
• Toasted Sesame Oil: Regular sesame oil or another nutty oil can work, but it won’t have that same smoky depth.
• White Sugar: Brown sugar or honey can be used for a slightly deeper, more complex sweetness.
• Cornstarch: Tapioca starch, potato starch, or arrowroot powder are good alternatives for thickening.

For this recipe, I used some of my go-to brands for that deep, savory flavor—a Chinese dark soy sauce, Japanese toasted sesame oil, and Japanese-style mirin. If you can, check your local Asian market for these—you’ll definitely taste the difference.

See image below for reference on the brands I used.

Beef Udon Noodle Variations

• Protein: Swap beef for chicken, pork, shrimp, or tofu.
• Veggies: Add mushrooms, bell peppers, spinach, or broccoli.
• Flavor Twists: Try chili oil, miso, or black pepper for a different kick.
• Noodle Swaps: Use ramen, soba, or gluten-free noodles.
• Toppings: Add crispy garlic, soft-boiled eggs, or toasted sesame seeds.

Storing Leftovers Udon Stir Fry

Store any leftover beef udon noodles in an airtight container in the refrigerator for up to 2 days. The sauce ingredients can also be kept separately to add extra flavor to future noodle soups or stir fries.

FAQs

More Noodles Recipes

Looking for other recipes like this? Try these tasty recipes with different types of noodles.

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