Thick udon noodles stir-fried with marinated ribeye and fresh vegetables. The baking soda trick makes the beef incredibly tender. This is a house staple.
Toss beef with baking soda, 1 tbsp soy sauce, and a splash of mirin. Let sit at least 1 hour, refrigerated. The baking soda raises pH and makes it silky tender.
Overnight is even better
Whisk together remaining soy sauce, mirin, oyster sauce, and cornstarch in a small bowl. Set aside.
Cut all vegetables. Have everything ready before you start cooking — this moves fast.
Mise en place is crucial here
High heat, thin layer of oil. Sear beef in batches without crowding until caramelized. Remove and set aside.
Don't stir too much — let it sear
Same pan, add aromatics first (garlic, onion), then harder veg (carrot, broccoli), then soft (green onion). Keep the heat high.
Add noodles to the pan and break apart. Return beef. Pour in sauce and toss everything together until glossy and coated. 2–3 minutes.
Finish with a drizzle of sesame oil if you have it