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.

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

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 !

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.

Beef udon is a Japanese comfort dish made with stir-fried beef, dashi soup stock, and various toppings. The traditional recipe uses regular udon, which is not gluten-free. In this post, I will share with you the gluten-free beef udon recipe.The udon I use in this recipe is homemade. Gluten-free udon can also be found at some Asian supermarkets, too, but they're harder to come by.The beef I use is rib but any other good cut of beef will work. I bought this beef already thinly sliced from Ranch99 but many Asian groceries also offer this convenient option. If you choose your own beef, the easiest way to make that paper-thin beef is to half freeze it then slice it. You can also slice it using a meat slicer.Tenkasu or small bits of tempura batter is optional but it really enhances the flavor and texture of this dish.

nice

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.