Beef Yaki Udon 🍻

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.

★★★ 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

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'.

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!

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!

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?

【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.

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

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.

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.

I often use frozen udon noodles to cook up my lunches, but I don't want to do extra dishes and don't want to use gas... so I always them cook in a microwave.This is an indulgent lunch with pork. I sometimes cook this dish without meat.It's still delicious without it.If you are not using meat, slightly reduce the amount of sauce. For 1 serving. Recipe by *Anna*

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

One day I had stir-fried udon from a food stall and I liked it because it had garlic. Since then we like garlic in our stir-fried noodles.Green onions are easy to cook through. To keep their crunchiness, don't cook for too long. The white stem parts take longer to cook through so I recommend that you fry with cabbage beforehand. Recipe by FarmersK

★★★Popular Recipe★★★Spicy and rich in flavor!A deliciously addictive stir-fried udon!Try topping it with a fried egg.Origin of this recipeI thought pork kimchi would taste great with udon, so I gave it a try.

Achieved 200 reviews! Featured recipe♡Quickly make sweet and savory stir-fried udon with what's in the fridge!A flavor loved by both kids and adults!The origin of this recipeI saw stir-fried udon on TV and really wanted to make it myself. I quickly made it with what I had in the fridge.

Thank you to 100 people for making this recipe popular! Just stir-fry boiled udon noodles, and it's ready in no time! Perfect for lunch or a late-night snack.The origin of this recipe: This is our family's go-to recipe when we crave stir-fried udon.We've tried various seasonings each time. Ultimately, we settled on this simple combination using convenient noodle sauce, so I documented it in the recipe.

A refreshing yaki udon with the tangy flavor of pickled plum (umeboshi). You’ll get plenty of vegetables, too. You can use any vegetables you have on hand instead of bok choy.Recipe background:I bought some bok choy on a whim and decided to try it in yaki udon.

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 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 come up with a new recipe for frozen udon noodles I always have in stock.Adjust the amount of shrimp to taste. I edited the seasonings a bit - if you like a saltier flavor, generously salt the shrimp. Don't untangle the udon noodles before they've defrosted - you'll break the noodles. Wait patiently until the noodles are cooked through. Recipe by Shirofukurousha

One day I felt like eating stewed miso udon. I looked up the Stewed Chicken Breast and Vegetable with misoand arranged a little to make this udon noodle hot pot.Adjust the amount of miso to taste.I used vegetables I had at home. Use whatever kinds of vegetables or amount that you like. Recipe by annnnn

This is a staple dish in my house.Stir the noodles well and eat while the udon is still hot.Top the udon with white sesame seeds, tempura crumbs, shredded nori or anything you like.Feel free to swap the raw egg to a soft set egg.Making this recipe with somen noodles instead of udon is also delicious. Recipe by Yuuyuu0221

I always order udon noodle hot pot at restaurants. I wanted to have it at home, but since it seemed troublesome to make individual portions, I used a large pot to make everything at once.The key is to use both bonito dashi and kombu dashi. For 3 servings [about 590kcal per serving]. Recipe by Mami-zurei

★★★ 200 reviews, popular recipe ★★★Simple udon with a flavorful brothAdd your favorite toppings ♪The origin of this recipeI settled on this taste for simple udon soup.

Whenever I feel very lazy and really do not want to be twirling to cook in my kitchen, but I still prefer to eat homemade food. All I need is fast and easy food that I can make it in minutes. And udon noodle soup is always the best choice. Because I always have udon in my freezer and only with a simply clear soy broth, it will turn into my delicious lazy meal. Anyone wanna try, here’s the recipe.

I get plenty of request for cold noodles in the summertime.Meat and grated daikon are satisfying for an evening meal, so I came up with this recipe to serve them with udon noodles.Don't overcook the beef. Once it's cooked though, turn off the heat.Add water to mentsuyu to adjust the flavor.I recommend fresh ginger as a topping. Recipe by Komomomomo

Very easy and fast. Japanese soy sauce is extremely recommended.One cooking tip is that do not boil udon for too long as you will stir fry it later.So just make it 50% raw.

When I made pork miso soup in a big cast iron pot, I added udon noodles at the end to soak up the delicious broth. I serve this on the weekends, regardless of the season.The salt content of miso differs according to the miso you use, so adjust the quantity to add to the soup.When you serve, top with grated ginger or ichimi spice. Recipe by Kikka mama