Yakiudon CI Way
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.
Ingredients
- Thin-sliced ribeye¾ lb
- Fresh udon noodles2 packages
- Broccoli1 head
- Garlic4 cloves
- Green onion4 stalks
- Carrot1 large
- Onion½
- Soy sauce3 tbsp
- Mirin2 tbsp
- Oyster sauce2 tbsp
- Cornstarch1 tsp
- Baking soda¼ tsp
Photos
Steps
- 01
Marinate the beef
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
- 02
Make the sauce
Whisk together remaining soy sauce, mirin, oyster sauce, and cornstarch in a small bowl. Set aside.
- 03
Prep the veg
Cut all vegetables. Have everything ready before you start cooking — this moves fast.
Mise en place is crucial here
- 04
Cook the beef
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
- 05
Stir-fry the vegetables
Same pan, add aromatics first (garlic, onion), then harder veg (carrot, broccoli), then soft (green onion). Keep the heat high.
- 06
Combine and sauce
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