Indulge your taste buds with this quick and flavorful 20-Minute Beef Udon Noodles recipe—a dish that brings the taste of takeout straight to your kitchen. Made with crispy beef, vibrant vegetables, and chewy udon noodles, all coated in a sweet and spicy umami sauce, this easy stir-fry recipe is the perfect weeknight dinner for when you need something fast, delicious, and satisfying.
Better Than Takeout: Homemade Beef Udon Noodles
Recreating restaurant-quality takeout at home is easier than ever. With this recipe, you get to enjoy flavor-packed stir-fry noodles anytime you want—without the wait or extra cost.
My love for this Udon noodles started when I visited a restaurant in Metairie, LA, where I had some delicious Kimchi Udon Stir-Fry—tender beef, spicy kimchi, and perfectly chewy udon noodles. Since then, I’ve been hooked! This week, I decided to switch things up and use my Mongolian Beef Noodles as inspiration for this savory, sweet, and slightly spicy Beef Udon Noodle dish.
What Are Udon Noodles?
Udon noodles are thick, soft, and chewy wheat noodles commonly used in Japanese cuisine, perfect for stir-fry dishes and noodle soups. They absorb sauces beautifully, making them a great choice for this beef and noodle stir fry recipe.
If you’re a fan of my Mongolian Beef, then you’re going to love these Beef Udon Noodles. They’re basically the cousin of that original recipe with a few adjustments. Still easy and delicious.
The fun thing about stir fry noodles is that there is no right or wrong way to make it. You can customize and add your favorite veggies. As long as it tastes good, have fun with it.
Why You’ll Love These Beef Udon Noodles?
- 20-Minute Meal – Perfect for busy weeknights
- Restaurant-Style Beef Udon – Skip takeout and make it at home
- Customizable – Add your favorite proteins and veggies
What You’ll Need To Make Beef Udon Noodles
Steak- your choice of beef. I used flank steak
Onions- I used both green and sweet onions
Udon Noodles- highly recommend these Udon Noodles from Ka-Me
Thai Chili Peppers- optional, but adds a nice kick, and some color.
Red Bell Pepper- optional, but this adds
For The Sauce
- Oyster Sauce
- Hoison Sauce- optional but I love the taste it adds.
- Dark Soy Sauce- for color
- Light Soy Sauce- I use low sodium soy sauce.
- Sesame Oil
- Sugar- I used brown sugar. But granulated sugar will work fine.
- Warm Water- about 3 tbsp. This will help the sugar dissolve.
- Red Pepper Flakes, optional. But I like to add an extra kick.
- Sriracha
- Garlic- grated into the sauce. You can also use garlic paste.
- Ginger- grated into the sauce. You can also use garlic paste.
More Beef Favorites:
California Smash Burger
Mango Beef
Pineapple Steak Bowl
Steak Sandwich
How to Make Beef Udon Noodles
- Prepare the Beef: Slice flank steak thinly against the grain. Marinate with garlic powder, black pepper, oil, baking soda, and cornstarch for at least 10 minutes.
- Make the Sauce: In a bowl, mix oyster sauce, soy sauces, brown sugar, water, Sriracha, garlic, and ginger. Stir until sugar dissolves.
- Cook the Beef: Heat oil in a skillet and sear beef over medium-high heat until crispy. Remove and set aside. Stir-Fry the Veggies: Sauté onions, Thai chilis, and bell peppers. Add garlic and cook until fragrant.
- Combine Everything: Return beef to the pan, add udon noodles and sauce. Toss everything together and cook until the noodles are coated and glossy.
Pro Tip: Add a cornstarch slurry if you want a thicker sauce!
Easy Variations:
- Swap the protein – Use shrimp, tofu, or chicken instead of beef
- Make it veggie-loaded – Add mushrooms, carrots, or snap peas
- Turn it into soup – Add broth for a comforting beef udon noodle soup
More recipes to try
Spicy Thai Basil Fried Rice
Easy 20-minute Chili Garlic Ramen
Air Fried Hennessy Wings
Crispy Fried Chicken Sandwich
If you try my Beef Udon Noodles I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
20 Min Beef Udon Noodles
Ingredients
- 2 packs Udon noodles
- 1/2 lbs Flank steak thinly sliced, against the grain
- 3 cloves garlic
- 1/2 sweet onion sliced
- green onion
- dried Thai chilies use to your discretion
- 1/3 cup water
Marinade
- 1/4 tsp baking soda
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp oil
- 2 tbsp cornstarch
For the sauce
- 2 tbsp Oyster sauce
- 1 tbsp Hoison Sauce
- 1 1/2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 3 tbsp warm water
- 2 tsp sesame oil
- 1-2 tbsp brown sugar
- red pepper flakes
- Sriracha
Toppings
- sesame seeds
- green onions
- Sriracha
- limes
Instructions
For the sauce
- In a small bowl, combine oyster sauce, Hoison sauce, dark and light soy sauce, sugar and warm water. Mix until the sugar is fully dissolved then add in minced ginger and garlic. Mix until fully combined then set aside.
For the beef
- Thinly cut beef against the grain into 1/4" strips.
- Heat 1/2 cup of oil in a wok or large pan over medium high heat. Shallow fry the beef for about 3 minutes on both sides. Remove beef from the oil and drain the excess oil, leaving about 1 tbsp.
- Sautè onions, white part of the green onion, red peppers and chili peppers in rendered beef fat until the onions begin to soften. Add in green onions and minced garlic. Sautè until the garlic is fragrant. about 2 minutes.
- Add in Udon noodles and pour in the sauce and water. Slowly break the udon then toss until it's coated. Return beef back into the pan. Add in more green onions and toss until the sauce covers the beef, noodles and veggies.
- Add a little more dark soy sauce for color, if needed. Toss together.
- Top with sesame seeds, green onions and Sriracha if desired and enjoy!
Did you make it?
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