This Asian beef and noodles dish is a perfect option if you’re looking for something different from the familiar pasta dishes.
This dish features thick and chewy fresh udon, one of Japan’s signature noodles. We cook it with beef, white mushrooms, and a tasty umami-flavored sauce. The stir-fried noodles are served alongside leafy bok choy to create a complete Asian feast.
Add this easy and tasty recipe to your list of noodle recipes and give it a shot.
This dish contains 457 calories and 6.1 g of saturated fat, making it an excellent choice for those looking for a light but flavorful meal.
With ground beef and mushrooms on the same plate, this dish has 23.6 g of protein, which is beneficial for bone and muscle health.
The sauce used in this recipe features soy sauce and oyster sauce, which may raise some concerns about their sodium content.
To deal with this problem, we use a moderate amount of reduced-sodium soy sauce and oyster sauce to limit the amount of sodium to 608 mg per serving.
Ingredients You Will Need
Beef: Ground beef is a convenient protein choice because you get to enjoy everything great about beef with minimal preparation.
Noodles: Udon sets itself apart from other noodles for its thick and chewy texture. It is satisfying to eat and beautiful to look at. It can also easily absorb the tasty sauce.
We use fresh udon in this recipe so there’s no need to boil the noodles in advance.
Vegetables: Bok choy and mushrooms are the two vegetables in this dish. The mushrooms are cooked with the beef and noodles to absorb all that great flavor.
The bok choy is boiled separately and served next to the beef and noodles to add some leafy greens.
Sauce: The sauce is what solidifies the Asian aspect of this dish. Soy sauce, oyster sauce, sesame oil, and brown sugar contribute to the overall flavor profile of the sauce.
The sauce is tasty, fragrant, and thick enough to cover the substantial udon noodles. We use cornstarch and some water to thicken the sauce.
Garnish: Sesame seeds and scallions are sprinkled on top of the noodles to finish off the dish.
Tips for Cooking
How to thicken beef and noodles
Using a mixture of flour and water is an applicable method to thicken any sauce. In this recipe, we use cornstarch instead of flour.
Cornstarch is a more effective thickening agent than flour because it contains less gluten.
Use egg noodles instead of udon
Udon is one of the many options for you to choose from. If you want something more familiar, egg noodles will work. For a more unique option, you can try soba, which is made from buckwheat.
Change or add more protein
Instead of ground beef, you can slice, cube, or shred beef to give this dish a new look. Also, beef doesn’t have to be the only protein choice for this recipe.
You can use pork, chicken, or seafood like prawns and squid. Each protein will bring its unique traits to the dish.
Add more vegetables
Stirring the bok choy with the noodles is a nice way to change things up as the bok choy will absorb more flavors from the sauce.
Other vegetables that you can add to this recipe are carrots, bell peppers, bean sprouts, onions, etc.
Differences Between Beef Stroganoff and Asian Beef Noodles
At first glance, these two dishes are somewhat similar because they are both stir-fried beef noodle dishes. However, they are different in more ways than one.
Beef Stroganoff originated from Russia, while beef and noodles are more Asian inspired.
Beef and noodles sauce is lighter and has umami-flavored ingredients like soy sauce and oyster sauce. On the other hand, Stroganoff sauce is creamier thanks to mustard and sour cream.
How to Store and Reheat Leftovers
This dish can be stored for 4 days in the fridge and up to 3 months in the freezer. You should transfer the leftovers to airtight containers or Ziplock bags to store.
Warm the leftovers on the stovetop with a pan over medium-low heat.
What to Serve With
We handpicked these side dishes, some of which are Asian inspired, to accompany this delicious noodle dish.
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Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Emily Rogers is a California-based Registered Dietitian Nutritionist who specializes in Public Health Dietetics. She has had an eclectic career working as a health educator, nutrition counselor, recipe developer, clinical dietitian and outpatient dietitian. Emily is currently a full-time Public Health Nutritionist with the County of Orange where she teaches Nutrition Education and Community Nutrition courses.
The recipe is straightforward and the result is delicious. Love it!!!