Yaki udon with Beef



  • 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


  • 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


  • 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.