Ingredients:

  • 2 packs (14oz/400g) frozen udon noodles
  • 1/2 lb beef sirloin, sliced paper-thin against the grain
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 1/2 tsp toasted sesame oil
  • 1 tsp brown sugar
  • 2 cups green cabbage, roughly chopped
  • 1/2 medium onion, sliced
  • 1/2 cup shiitake mushrooms, sliced
  • 1 small carrot, julienned
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 green onions, sliced
  • 1 tbsp neutral frying oil

Instructions:

  1. In a small mixing bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, mirin, rice vinegar, toasted sesame oil, and brown sugar until the sugar is dissolved.
  2. Place frozen udon noodles in a bowl of hot tap water for 1–2 minutes until they just separate. Drain thoroughly and pat dry to ensure a proper sear.
  3. Heat 1 tablespoon of neutral oil in a large cast iron skillet or heavy stainless steel pan over high heat until shimmering.
  4. Add the sliced beef in a single layer. Sear without moving for 1 minute to develop a brown crust, then flip and cook for 30 seconds. Remove beef from the pan and set aside.
  5. In the same pan, add the onion, cabbage, carrots, and shiitake mushrooms. Stir-fry for 2-3 minutes over high heat until the vegetables are slightly charred but still crisp.
  6. Add the garlic, ginger, and the white parts of the green onions. Stir for 30 seconds until fragrant.
  7. Add the drained noodles and the cooked beef back into the pan. Pour the prepared sauce over the mixture.
  8. Toss everything together using tongs or long chopsticks for 2-3 minutes over high heat until the sauce thickens and glazes the noodles. Garnish with green onion tops and serve immediately.