Imagine a noodle dish combining Japanese and Chinese seasoning with Western ingredients. How do you think it would taste? Well, that’s exactly what I did in this recipe – I created a fusion noodle that captures all the essences of Japanese, Chinese, and Western cuisine. Here’s the beef udon recipe that I just wrote. I have made it numerous times, and it is enjoyed by my entire family.

The beef udon recipe requires two essential ingredients – udon, a type of Japanese noodle, and tender beef. These two ingredients give the dish its name, niku udon, which translates to beef noodles in Japanese.

However, it is essential to note that this is not traditional Japanese cooking. One of the most significant Western additions is freshly ground black pepper. Although it is a common ingredient in Western cuisine, it adds flavor to the beef and makes the noodle dish even more delicious.

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1. The main ingredients required for the beef udon

This noodle dish is a variant of beef yaki udon, a stir-fried beef and noodle dish. I enjoy the chewy texture of udon noodles, which is great at absorbing any seasoning, making them very flavorful.

a. Types of udon noodles

Different types of udon can be used in this beef udon recipe. I used fresh udon, which can be found in the refrigerated section of Asian grocery stores. They are often pre-cooked and packaged in vacuum packs. 

Although they can be eaten right away, it is better to loosen them first before stir-frying. I just place them in boiling water and loosen them with chopsticks. After that, drain the noodles in a colander for later use.

If fresh udon is not available, you can use dried udon, which is raw. They are sold in packaging similar to dry pasta and must be cooked for a few minutes until al dente. Please refer to the package directions for the exact cooking method, as different brands may require a different cooking time.

b. Use good-quality beef

Good-quality beef is required for this beef udon recipe since we only stir-fry the beef briefly. I use sirloin, but rib eye, striploin, or flank steak are also suitable if cut into thin slices across the grain.

I use a traditional Chinese cooking method to tenderize the meat. It involved adding a small amount of baking soda to marinate the beef. Baking soda helps to break down the connective tissue and makes the meat tender. It’s worth noting that baking soda is tasteless when used in small amounts and is entirely safe. Similarly, baking soda is also used as a leavening agent in baking, particularly in making cakes.

To prepare the beef for stir-frying, it should be cut across the grain and as thin as possible. This will allow it to cook quickly. After cutting, add salt and baking soda to the beef and marinate for ten to fifteen minutes. The meat is now ready to be cooked.

c. Crushed black pepper

Crushed black pepper is the third most crucial ingredient in beef udon. I only crush it when I want to stir-fry the noodles to get the best flavor and aroma.

2. The seasonings for the fusion black pepper udon

The seasonings I use combine Japanese, Chinese, and Western flavors. Mix all the seasoning ingredients, which include light and dark soy sauce, mirin, Chinese cooking wine, sesame oil, oyster sauce, sugar, and salt, in a small bowl. These ingredients are commonly used in Asian cooking and should be readily available in most Asian kitchen pantries. 

The amounts of each ingredient are flexible and can be adjusted to taste. For those who like a spicy kick, chili flakes can be added, but I’ll skip them as I prefer the heat from the black pepper. Besides, you can add a small amount of instant dashi powder to boost the flavor.

3. Other ingredients required for this recipe

Other ingredients required for the beef udon recipe are divided into the aromatic ingredients and the vegetables.

a. Garlic and onions

The aromatics are garlic and onions. I chop the garlic roughly to avoid it burning easily while sauteing. Besides that, onions will provide some crunchiness and flavor to the noodles. While some people prefer ginger, I do not include it as it is not my preference.

b. The vegetables

Since udon noodles are chewy, adding some crunchy vegetables is a good way to provide a contrasting texture. 

Bell peppers are an ideal choice because they are multi-colored and crunchy. I also included some thinly sliced celery to provide additional texture and shape. Besides, I use a few dried shitake mushrooms for flavor. 

Dried bonito flakes are commonly used as a topping for Japanese fried rice and noodles, but I don’t have any today, so I’ll skip that.

4. The cooking process

Assuming that you have all the necessary ingredients, let’s proceed to the cooking process of this noodle dish.

a. The basic techniques

You can use the following techniques to make a perfect black pepper beef udon,

1. Cook the beef separately from the vegetables. The beef needs to be seared alone to bring out its flavor.
2. Stir-fry the vegetables until they reach the desired level of crunchiness. Then, remove them from the pan so they don’t cook further with the beef and noodles. It helps to preserve the vegetables’ vibrant color.
3. Stir-fry the noodles with the sauce for a while so that the noodles can absorb the flavor quickly,

b. Preparation

1. Cut the beef into thin slices across the grain. Marinate the meat with salt, baking soda, vegetable oil, and cornstarch. Allow it to rest for 15 minutes before cooking. 
2. Chop a tablespoon of garlic roughly. Cut a medium-sized onion into thin slices. Cut the bell pepper into thin strips. It’s best to use multi-color bell peppers if available. Cut a stalk of celery diagonally into thin pieces. Soak the dry shiitake mushrooms in hot water and place something heavy on top to fully submerge the mushrooms. Once the mushrooms are fully rehydrated and soft, cut them into strips.
3. Mix all the seasoning ingredients in a small bowl. Get ready a tablespoon of freshly crushed black pepper. Otherwise, you can adjust the quantity of the black pepper.

c. Prepare the noodles for stir-frying

1. First, fill a stock pot with water and bring it to a boil. 
2. Then, remove the udon noodles from their packaging and place them in the boiling water. Use chopsticks to loosen the noodles gently. 
3. After a few minutes, drain the water using a colander and set the udon noodles aside.

d. Stir-fry

1. First, heat some oil in a wok or large skillet over medium-high heat. Add the beef in a single layer and sear it on each side until it turns golden. Take out the beef and leave the remaining oil in the wok.
2. Next, add the onions and stir-fry them for a while. Add the chopped garlic while cooking the onions halfway.
3. Once the onions become translucent, add all the vegetables and stir-fry them over medium heat until they turn fragrant. Remove the vegetables from the wok and set them aside to retain their vibrant color.
4. Return the beef to the wok and stir in the prepared sauce. Add the drained udon noodles to the wok and mix them with the beef and sauce. The noodles will quickly absorb the flavor of the sauce.
5. Finally, return the vegetables and mushrooms to the wok and mix everything well. Transfer the noodles to a serving plate and garnish with chopped green onions and sesame seeds.

If you enjoyed this fusion yaki udon recipe, I have some other similar recipes that I would love to suggest to you:

• If you are a fan of udon, try Japanese curry udon. It’s a delicious and unique dish that you won’t regret trying. 
• Another noodle dish that you should try is Taiwanese beef noodles. The flavor of the tender beef combined with the Taiwanese blend of spices is delicious. 
• If you’re looking for something spicy and distinctively different from Japanese and Chinese noodles, you should try the traditional Thai stir-fry noodle, Pad See Ew.