Spicy Stir-Fried Udon Noodles with Beef and Bok Choy
Recipe by
Ingredients
- For the Stir Fry:
- 14 oz udon noodles (fresh or frozen, cooked per package instructions)
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 heads baby bok choy, halved lengthwise
- 1 small red onion, thinly sliced
- 3 scallions, sliced
- 1 tbsp sesame oil
- 1 tbsp olive oil
- For the Sauce:
- 3 tbsp low-sodium soy sauce
- 2 tbsp gochujang (Korean chili paste) or chili garlic sauce
- 1 tbsp rice vinegar
- 1 tbsp oyster sauce
- 2 tsp honey
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp red pepper flakes (optional, for extra heat)
- For Garnish:
- 1 tbsp sesame seeds
- Extra scallions
Directions
- Cook the Noodles: Boil udon noodles according to package directions. Drain and set aside.
- Sear the Beef: Heat olive oil in a wok or skillet over high heat. Add beef and stir fry for 3 minutes until browned. Remove and set aside.
- Cook Vegetables: In the same skillet, add sesame oil, onion, and bok choy. Stir fry for 3 to 4 minutes until tender-crisp.
- Make the Sauce: In a small bowl, whisk soy sauce, gochujang, rice vinegar, oyster sauce, honey, garlic, ginger, and red pepper flakes.
- Combine: Add beef, noodles, and sauce into the skillet with vegetables. Toss for 2 to 3 minutes until everything is coated and heated through.
- Finish: Garnish with sesame seeds and scallions before serving.
Tips for Meal prep
Cook noodles and rinse them lightly in cold water to prevent sticking, then toss with a touch of sesame oil before storing. Store beef, vegetables, and noodles together in airtight containers for up to 3 days in the fridge. For best results, reheat in a skillet with a splash of water to loosen the sauce rather than microwaving. Garnish with sesame seeds and scallions fresh when serving. This dish can also be portioned into freezer-friendly containers but is best eaten fresh due to the texture of udon noodles.
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