Description
This Black Pepper Stir-Fried Udon is bold, savory, and packed with chewy noodles, tender beef (or your protein of choice), and crisp vegetables, all coated in a garlicky, peppery sauce. It’s fast, satisfying, and tastes just like your favorite takeout—only better.
Ingredients
For the Sauce:
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 tablespoon Shaoxing wine (or dry sherry)
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1 tablespoon water
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1 1/2 teaspoons freshly ground black pepper
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1 teaspoon sugar
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1/2 teaspoon cornstarch
For the Stir-Fry:
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14 oz fresh or frozen udon noodles
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2 tablespoons oil (neutral, like canola or vegetable)
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8 oz flank steak, thinly sliced (or sub tofu/mushrooms for veg version)
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3 cloves garlic, minced
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1 small onion, thinly sliced
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1/2 red bell pepper, thinly sliced
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1 cup snow peas or baby bok choy
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2 scallions, cut into 2-inch pieces
Instructions
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Make the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, Shaoxing wine, water, black pepper, sugar, and cornstarch. Set aside. -
Cook the Udon Noodles:
If using frozen udon, cook according to package instructions until just tender. Drain and rinse under cold water. If using vacuum-sealed udon, gently separate with hot water and drain. -
Sear the Beef (or Protein):
Heat 1 tablespoon oil in a large wok or skillet over high heat. Add beef and sear for 2–3 minutes until browned. Remove and set aside. -
Stir-Fry the Veggies:
Add another tablespoon of oil to the pan. Add garlic, onion, bell pepper, and snow peas. Stir-fry for 2–3 minutes until just tender. -
Combine Everything:
Add cooked noodles and seared beef back to the pan. Pour in the sauce and toss everything together over high heat for 1–2 minutes until evenly coated and heated through. -
Finish and Serve:
Stir in scallions, remove from heat, and serve hot.
Notes
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Freshly ground black pepper is key to the bold flavor—grind it coarse!
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Add chili oil or red pepper flakes for heat.
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Great with mushrooms, tofu, or shrimp for a twist.