Mongolian Beef Udon Noodles

These Mongolian Beef Udon Noodles are so quick to make and packed full of flavour. A versatile dish that is sure to become a weeknight favourite when made in your wok.

INGREDIENTS

400g beef sirloin or flank steak, thinly sliced
2 x 200g pre-cooked packets udon noodles
2 tbsp vegetable oil
1 onion, sliced
4 cm piece ginger, peeled and finely julienned
2 garlic cloves, roughly chopped
400g (14 oz) cooked noodles (e.g. hokkien, egg noodles or udon noodles)
3 spring onions, finely sliced

Stir-fry Sauce:
¼ cup soy sauce
¼ cup chicken stock
3 tbsp oyster sauce
3 tbsp brown sugar
2 tbsp Chinese Shaoxing wine

Marinade:
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine
½ tsp bicarbonate of soda (baking soda)
2 tsp cornflour (cornstarch)

METHOD

Combine the beef with the marinade ingredients and mix well to combine. Set aside for 5 minutes.

Bring a large pot of water to the boil. Add the udon noodles. Allow them to soften in the water for 2 minutes. Then use tongs to gently loosen them. As soon as the noodles come apart, drain and rinse under running water to cool them and stop them cooking further. Set aside for later. Combine the beef with the marinade ingredients and mix well to combine. Set aside for 5 minutes.

In a separate bowl, combine the ingredients for the stir-fry sauce and mix well. Set aside for later.

Heat the oil in a large wok or frying pan over high heat. Add the onion, ginger and garlic and stir-fry for about half a minute. Then add the beef and spread the strips out in the pan as much as possible. Allow the beef to sear for a minute before flipping. Stir-fry for another minute or until you’ve got some nice colour on the beef.

Add the cooked noodles and the stir-fry sauce. Stir-fry until well combined and the sauce is thick and glossy. Toss through the spring onions and serve.

Notes:
– This dish is versatile, so feel free to add more vegetables or adjust the sweetness and savouriness of the sauce to your preference.