Udon the Influence
Stir-Fried Udon Noodles with Caramelized Onion, Seared Ribeye, Purple Cauliflower, and Green Beans
35 minutes
Serves 4
DinnerJapaneseDairy-freeNut-freeShellfish-free
Herb's take
Inspired by the Japanese classic yaki udon, this stir-fry puts a steakhouse twist on chewy noodles by layering in sweet caramelized onion, crisp-tender purple cauliflower, and flashes of green bean. You'll learn how to coax umami out of both ribeye and vegetables, all in one wok.
Equipment needed
- wok or large skillet
Ingredients
Yield
4
Instructions
- 01Cook udon noodles according to package directions, then drain and set aside. Rinse briefly under cold water to prevent sticking.
- 02Bring a large pot of salted water to a boil. Blanch the purple cauliflower florets for 2 minutes, then add the green beans and cook 1 minute more. Drain immediately and spread out to cool.
- 03Heat 1 tablespoon of neutral oil in a wok or large skillet over high heat until shimmering. Add ribeye slices in a single layer and sear for 1 minute without stirring, then flip and cook for 30 seconds more. Transfer to a plate.
- 04Reduce heat to medium. Add another 1 tablespoon of oil, then add the sliced onion. Cook, stirring, for 6-8 minutes until deeply golden and soft.
- 05Stir in the minced garlic and cook for 30 seconds until fragrant.
- 06Increase heat to high. Add blanched cauliflower and green beans, stir-frying for 2 minutes to heat through.
- 07Add the cooked udon noodles to the wok along with the soy sauce, mirin, sesame oil, and sugar. Toss everything together to evenly coat, cooking for 1-2 minutes until noodles are glossy and sauce is mostly absorbed.
- 08Return the seared ribeye (with any juices) to the wok, tossing just to combine and warm through.
- 09Off heat, drizzle in rice vinegar and toss well. Taste and adjust seasoning with more soy sauce if needed.
- 10Divide among four bowls. Garnish with scallions and toasted sesame seeds before serving.
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