Udon Noodles with Grated Daikon and Beef

I wanted to eat an easy, refreshing lunch. My sesame-loving husband sprinkles on some grated sesame seeds.You can use somen noodles instead of udon noodles. I used lemon juice in the recipe, but you can use sudashi juice, which would be even more delicious. For 1 serving. Recipe by Nagaachu

A perfect meal during the hot summer!Top it with whatever you like! Recipe by Cooking S Papa

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

Udon is great with slightly sweetly seasoned beef. I love leeks in Sukiyaki, so decided to try something similar. This a lunchtime staple for my family.Be careful as the beef will become tough if you cook it for too long. Recipe by Mekamahao

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.

In a certain famous Okonomiyaki restaurant, they add dried bonito flakes to their griddle-fried udon noodles and I copied that idea for this.Just adding dried bonito flakes enriches the flavor!Use leftover vegetables in the fridge such as cabbage and carrots.Some vegetables give out water, so adjust the amount of seasoning if the taste is still thin and light after adding the Japanese worcestershire sauce and soy sauce. Recipe by classy

Just wanted to try some udon so I made it myself lol. Came out really good, especially the broth. If you don't care for or have udon noodles (found in the deli/refrigerator section) just use ramen noodles.

Every time I visit to Kagawa Prefecture, I eat 'Udon with Soft Poached Egg and Beef'. I created my own recipe so that I could make it easily at home.If you want to make iriko dashi stock, use 40 g iriko (after heads and guts are removed) and 400 ml water. Simmer for about 15 minutes and you will have an authentic iriko dashi stock.In summer, chill everything to make a chilled udon bowl. Refresh the udon noodles in ice water after they have finished boiling.In winter, heat everything and serve it warm. Recipe by Namaichigo

Udon is a very popular dish in Japan. I really love udon noodles and beef udon is my favorite! I slightly modified @justonecookbook recipe because I love my noodle soup to be a bit salty 😁 Anyway, this recipe is so easy, anyone can make it at home !

This is simple stir-fried udon noodles. The flavors of soy sauce and sesame oil stimulate my appetite. Add any vegetables you like.

I came up with a good idea of making fried udon noodles with ginger pork.The sweet and savoury flavour of ginger pork matches with the bitterness of radish shoots and hotness of pickled ginger. This combination makes a superb harmony. If you can't obtain radish shoots, use chives, any kind of sprouts or julienned shiso leaves. Recipe by Kyoku

I'm pregnant right now so I'm trying to eat as many vegetables as I can. So I added a lot of vegetables to stir fried udon noodles!!Add water to the layered vegetables, then put a lid on to steam-cook them to perfection.Because you steam-cook everything, the noodles will be nice and plump. For 1 serving. Recipe by Tomomon1028

I love udon dishes, but usually they don't include vegetables.You can eat a lot of vegetables with the udon though if you simmer it with miso. Add an egg at the end to make it really nutritious.The only tip is to stir-fry the chicken thoroughly so that it's cooked through. The flavor of miso varies depending on the type, so please adjust the seasoning at the end if needed by adding soy sauce. Add the doubanjiang sparingly while tasting. It's delicious with an egg dropped on top at the end too. For 2 servings. Recipe by commeline

I made curry noodle soup in a clay pot.It's a sister to the stewed miso udon noodles.Please adjust the amount of dashi base according to the size of your clay pot. You can use pork or onions instead of chicken. The egg will be cooked with remaining heat so take the pot from the heat shortly after you cover the pot. You can cook the egg to the doneness of your liking but I like it soft-poached. Recipe by Bananazakuro

I wanted to make dashi-rich curry udon!!I think that frozen udon noodles have the best texture and taste for this dish. Recipe by Ryoutanchan

I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation.Make sure to firm up the noodles in cold water, and to chill the sauce well before serving.I sometimes add a soft poached egg, grated daikon radish, or okra as toppings.If it's not a bother, marinate the cut up aburaage (fried tofu) in a little bit of the sauce beforehand - it will be even more delicious. For 1 serving. Recipe by Wanko mama

Using mentsuyu and sake makes the stir-fried udon smooth and not sticky. On June 9, 2009, this became my 24th featured recipe. Thank you!The origin of this recipe: At our house, we always season with mentsuyu instead of soy sauce or other sauces. It's really delicious!

This is a dish I've been making for a long time and it's a family favorite.-It's also good made with Chinese-style noodles.Also Try Zhajiangmian Noodles1) Adjust the amount of soy sauce and tianmianjian to taste.2) Rinse the noodles in ice water to make them even better.2) You can use frozen udon noodles if you want.-If you're not eating it right away, stir some sesame oil into the noodles before you store them. Recipe by Yuuyuu0221

This lightly sauced savory dish cooks up very quickly. The only "time-consuming" bit is prepping the ingredients and bringing a pot of water to a boil. Normally I'd add sliced mushrooms to this, but I was accommodating a picky eater so left them out. If you want mushrooms, add at the same time as the steak.

I was starving one day and wanted to eat something more interesting than regular natto and rice. So I used the things in my fridge to make stir-fried udon noodles.If you like stronger flavors, add a little more mentsuyu.This is a really easy and simple dish!It's delicious enough, but you can add more seasonings and change the taste and toppings to your liking! Recipe by Maa ani

Thank you so much for the 1,370 reports that made it into the Hall of Fame! The tender napa cabbage and the flavorful broth are incredibly delicious. It warms you up and satisfies both kids and adults.The origin of this recipeWhen napa cabbage was on sale for 98 yen per half head, I thought of making a side dish. My youngest, who loves udon, kept saying they wanted udon, so I decided to cook it together. The result was udon that my youngest found incredibly delicious and satisfying!

I didn't have any udon noodles tonight but I did have 3 pkg of yakisoba so I used the noodles from that instead.

I wanted to eat udon noodles with a twist.Watch the fried tofu as you microwave it. In our 700w microwave, it takes 1 minute per side. Recipe by shoken mama

The broccoli for this recipe retains great crunch so if you like softer broccoli you can toss in olive oil and roast at 425 for about 10 minutes and then add it with the mushrooms

I wanted to make a quick, easy, and warming udon noodle dish.Add some red chili peppers or green onions to taste. Adjust the amount of mentsuyu sauce to your liking. For 1 generous serving. Recipe by Kyoku