Summer is nearly over and I am looking forward to the cooler autumn weather…. when it comes of course as it’s still fairly warm here at the moment with temperatures up to 29 degrees celcius.
But, despite the hot temperatures, a couple of weeks ago, I really fancied a warm soupy noodle dish! So I decided to make this hearty dish filled with textures and flavours! This is my take on Beef Udon…
Ingredients
• Prime fillet steak (sliced thin)
• Dried Shiitake mushrooms (soaked & sliced)
• Shallots (sliced thin)
• Few cloves of garlic, ginger & cracked black pepper (minced)
• Carrots (julienned)
• Chinese cabbage (sliced)
• Cilantro (chopped)
• Chilli (sliced)
• Dark & light soy sauce
• Sesame oil
• Udon noodles (cooked in boiling water)
Method
1. In a pot, heat a little sesame oil and sauté the beef for 2 to 3 mins.
2. Add the shallots & minced garlic with ginger. Stir fry this for another 2 mins or until the shallots are golden before throwing in the carrots and the Shiitake mushrooms.
3. Add some water and the light soy sauce and a couple teaspoons of the dark soy sauce to the pot and let this simmer till the beef is tender. (Make sure you taste it as I didn’t use any salt in this recipe.)
4. Set aside the Chinese cabbage, chopped cilantro and chilli on a dish.
5. In a bowl, place the cooked Udon noodles, add the raw Chinese cabbage and ladle the hot soup into the bowl. (You can always pre cook your Chinese cabbage but I personally prefer them crunchy.)
Garnish with cilantro and some sliced chilli if you want a wee kick…serve hot…
Hearty, filling and so simple!
Happy cooking and have a fabulous start to September!💕
Oh yum I havent had an udon noodle soup for a few months and you’re making me want. The problem when I make noodle soups is that the noodles are just toooo slippery! I will inspect your recipe properly to see if there is some magic trick you do differently.
Go for it! I could only find partially cooked Udon here! I don’t have any magic tricks, I just boil the noodles separately then ladle the soup into the bowl with the thoroughly drained noodles. My recipe doesn’t have measurements so it’s just “agak agak” (estimate) and taste as you go along xx
My recipes are also agak agak… Do you speak Malay? I speak Indonesian though not perfectly as I haven’t lived there properly, and I never learnt to write it so I “invent” the spelling!
Great!! Agak agak is the best way to cook! Ya, saya boleh cakap Melayu dan Bahasa Indonesia! I am Malay so I grew up speaking Malay and English in Singapore.
I only lived in Indonesia until I was 2, in Singapore til I was five and then in Brunei for a couple of years as a teenager. But my parents made me speak Indonesian at home, so I can understand Bahasa Melayu!
Oh yay! That’s good! I left Singapore at 15 to live in Aberdeen in Scotland, then to Australia then to Edinburgh, Manchester and now Bilbao! Are you in Spain for good now?
Cool! I’m in Spain maybe for another year because I want to go back to Australia. At the moment I’m visiting my parents in Andalucia, but I currently live in Barcelona – which I told you I’d take you to some authentic Chinese restaurants if you want to come 🙂
I have a summary of where I lived here, lol: http://papayapieces.com/2014/03/06/multilingual-squid-ink-pasta-cockles-recipe/
Just read it! Fab!! Aww, you want to go back to Oz? Well, I’ll be sure to let you know if I’m ever in Barcelona! Last time I was there was in 2001! Thank you for your lovely offer! xx
I’m starving Farianti and your plate looks so good 🙂 Have a fabulous September too xx
Aww thank you Linda! Hop on a plane over here!😘
Such a lovely dish, with all the different flavors and textures. I’m waiting for a bit less hot days to make this. 🙂
Thank you Ronit! I hope you’ll like it!😊
I had udon on a mountain in Japan once. I had no idea what I ordered, there was no menu so I asked whether they had gyudon which is beef and rice. He gave me udon instead. So, only after did I realise that their shop specialised in udon only and they did not sell anything else…haha…it was still hot and delicious, just as yours look to be. 🙂
Thanks Sha! It satisfied a hankering as I wanted kuey teow soup!😊
Weather’s turning cold there? Kuey teow soup sounds good because it has been raining endlessly here…haha…:)
Looks so heart warming ❤ 🙂
Thank you!😊
woww….Fari
this is absolutely delicious..would love to try this….
Thanks Nimmi! Let me know how you like it!😊
Love pasta and noodles too! But usually eat such noodles outside.. 😀 Your noodle bowl looks mouthwatering!
Thank you!😊
yummyyyy!! I saving this recipe for my hubby, he will love to cook it and I will love to try it 😀
Lol! Sounds like a great plan! 😘
😀
Incredible! A little difficult for me at this very moment but hopefully you can show me the ropes one day 🙂
Thanks Brian! Not difficult at all! Come on!😊
I love udon and your post has reminded that I have not had it in quite some time!
Thanks Patty! I love udon too and also because I can’t seem to find those wide flat rice noodles here (kuey teow noodles) so I substitute it with udon!
Mmm…I also love wide flat rice noodles. The texture can’t be beat!