Ingredients
SAUCE
- 5 tablespoons of dark soy sauce
- 4 tablespoons of oyster sauce
- 2 tablespoons of mirin
- 4 teaspoons of brown sugar
- 1 teaspoon of rice vinegar
NOODLES
- 400g of beef slices
- 2 sliced onions
- 6 minced garlic cloves
- 8 sliced Chinese cabbage leaves (white parts separated from the green parts)
- 4 stalks of green onions, sliced into 1cm pieces
- 400g of pre-cooked Udon noodles
Instructions
- Marinate the beef slices in 1 tablespoon of dark soy sauce for 10 minutes.
- Cook the Udon noodles in boiling water for 2 minutes, then rinse with cold water.
- In a bowl, mix together the sauce ingredients.
- In a pan, heat oil over high heat, and stir-fry the beef for 5 minutes, then set aside.
- Add the minced garlic to the pan and cook for 2 minutes until it turns brown.
- Add the onions and white parts of the Chinese cabbage, stir-fry for 5 minutes.
- Add the green parts of the Chinese cabbage and the green onions, stir-fry for 2 minutes.
- Add the noodles and the cooked beef, stir-fry for 3 minutes.
- Add the sauce and let it reduce while stirring for about 5 minutes.