Beef Yaki Udon 🍻

Do you have an extra pack of frozen udon? While it's microwaving, mix the noodles with a butter-infused meat sauce for a super tasty yaki udon. I often make this for my family's late-night snack, a meal before tutoring, or a solo lunch, and it's always a hit. It's also great for bento boxes. It tastes good even when cold, and reheating it in the microwave is highly recommended. It's easy to make, so why not give it a try? My family isn't fond of regular yakiniku sauce, but they love this miso and butter sauce. When the yaki udon is slightly charred, it disappears quickly. I highly recommend our popular 'Miso Pork Yaki Udon'.

Just a little butter makes this yaki udon so delicious! It's more creamy than rich, with a savory sauce flavor. Perfect for lunch!The story behind this recipe: I always make yaki udon with sauce at home, and on a whim, I added margarine. It turned out delicious! Butter soy sauce is great, but butter sauce is amazing too!

This is a simple, flavorful dish with thick noodles and fresh vegetables. The recipe is super versatile and I make it often by substituting with veggies I have on had or adding meat.

It's simple and delicious. I thought ponzu could be really useful.The origin of this recipeI made it with what I had in the fridge!

The only seasoning is yakiniku sauce (haha). It's so simple and classic that it's hardly a recipe, but it's quick to make and definitely delicious. *This recipe was featured on 10/18/2007! Thank you to everyone who tried it and shared their feedback (人´∀｀)☆The origin of this recipeIn our family, we sometimes add udon when grilling meat on a griddle... So, since we didn't know how to season yaki udon, we thought, why not just use yakiniku sauce?

★★★ Hall of Fame Recipe ★★★ 4,800 reviewsSimple yaki udon with a savory soy sauce flavor♪It's easy because you mix the seasonings in advance♪The origin of this recipeSimple yaki udon

【Thank you for 100 reports】In the competitive okonomiyaki district of Naniwa, people are picky about their sauce noodles (lol).This is my yakisoba and yaki udon recipe.The origin of this recipe:I was born and raised in Chuo Ward, Osaka, and of course, I love "okonomiyaki", "yakisoba", and "takoyaki".There are many delicious restaurants... Even if I can't make it exactly the same as what I've heard or seen in the shops, I'm quite particular about these (lol).

I tried making duck nanban udon using chicken thighs.The key is to stir-fry the leeks in the chicken fat! The leeks become incredibly delicious after they soak up chicken fat! It's delicious with frozen udon noodles! Recipe by Cooking S Papa

Just add any vegetables you have on hand—this is a perfect, quick lunch! With just shirodashi and soy sauce, you can season it in no time.Recipe background:I often make this for lunch with my daughter when we have leftover udon after a hot pot meal.

Using powdered udon soup mix gives the noodles a rich, delicious flavor. This is always how we make yaki udon at home!Recipe background:This is my go-to way to use udon soup mix.

I wanted to eat chilled noodles and also wanted to use up some beef left over from making sukiyaki the night before.Make sure you chill the udon and mentsuyu well. I don't usually measure out the seasonings for the beef, so adjust the amounts to your liking.I use a type of mentsuyu called hontsuyu. For the sauce, I mix it with water at a ratio of 1:1. Recipe by Odajiman

This is an easy stir-fry fancied up a bit with rich udon noodles. If you're not a fan of eating ginger, leave it in bigger slices so it can be picked out.