Type what you have

Ingredients

• ✓ udon noodle
• honey
• soy sauce
• sriracha sauce
• rice vinegar
• bacon
• kimchi
• garlic
• sesame oil
• scallion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 3 to 5 minutes. Drain.
2. 2 Meanwhile, mix honey, soy sauce, Sriracha, and rice vinegar together in a bowl.
3. 3 Cook bacon in a large pan over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add honey-soy sauce mixture, udon noodles, and sesame oil; stir well. Remove from the heat and transfer to a plate. Top with scallions.

By chpmnk42

Ingredients

• ✓ udon noodle
• water
• olive oil
• vegetable broth
• carrot
• green bell pepper
• celery
• soy sauce
• green onion

Instructions

1. 1 Bring water and olive oil to a boil in a pot over medium-high heat. Add noodles. Cook, stirring occasionally, until mostly tender, about 3 minutes. Add vegetable broth and carrot; cook and stir for 1 minute. Add green bell pepper, celery, and soy sauce; stir and bring to a boil for 1 minute more. Sprinkle green onions on top.

By Janey Cooks Healthy

Ingredients

• ✓ udon noodle
• peanut butter
• soy sauce
• black vinegar
• white sugar
• sesame oil
• shrimp
• broccoli
• peanut

Instructions

1. 1 Mix together peanut butter, soy sauce, black vinegar, sugar, and sesame oil in a small bowl until sauce is well combined. Set aside.
2. 2 Bring a large pot of water to a boil. Stir in udon noodles and cook for 5 minutes. Add shrimp to the pot of boiling noodles and cook until shrimp are pink and opaque, about 3 minutes. Turn the heat off and leave the pot on the burner. Stir in broccoli; cover and let sit for 2 to 3 minutes.
3. 3 Drain noodle mixture and transfer to a large serving bowl. Pour sauce on top; stir to coat evenly. Garnish with peanuts to serve.

By w

Ingredients

• ✓ udon noodle
• chicken broth
• soy sauce
• sesame oil
• water
• cornstarch
• egg
• sea salt
• black pepper

Instructions

1. 1 Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
2. 2 Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.

By Clarissa Leigh

Ingredients

• ✓ udon noodle
• chicken tenderloin
• oil
• green onion
• ginger root
• garlic
• stir-fry vegetable
• oyster sauce
• sweet soy sauce
• soy sauce
• sesame oil
• sesame seed

Instructions

1. 1 Soak the udon noodles in warm water to separate.
2. 2 Meanwhile, remove tendon from the tenderloins with a sharp knife. Place tenderloins in a food processor and pulse. You don't want big pieces, or ground chicken, but finely chopped.
3. 3 Heat oil in a wok over medium heat until shimmering. Add white parts of green onions, ginger, and garlic. Cook for 30 seconds. Add the chicken and cook and stir until no longer pink in the center, 7 to 10 minutes. Add stir-fry vegetables. Cook until heated through, about 3 minutes.
4. 4 Drain the noodles, and add the noodles to the stir-fry mixture.
5. 5 Combine oyster sauce, sweet soy sauce, soy sauce, and sesame oil in a bowl. Pour sauce over stir-fry mixture and gently mix in order to avoid breaking the noodles. Garnish with toasted sesame seeds and the green ends of the green onions.

By thedailygourmet

Ingredients

• ✓ udon noodle
• carrot
• onion
• water
• vegetable oil
• all-purpose flour
• all-purpose flour
• red curry powder
• vegetable stock
• soy sauce
• maple syrup

Instructions

1. 1 Place carrots and onion in a microwave-safe bowl; add water. Cover and microwave on high until tender, about 4 minutes.
2. 2 Heat oil in a large pot over medium heat. Whisk in 1/2 cup plus 2 tablespoons flour to form a paste, 1 to 2 minutes. Stir in curry powder. Whisk in hot vegetable stock slowly until incorporated and smooth, about 3 minutes. Stir steamed carrots and onion, soy sauce, and maple syrup into the curry broth.
3. 3 Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Add noodles to curry broth.

By liquidtrance

Ingredients

• ✓ udon noodle
• vegetable oil
• cornstarch
• garlic
• ginger
• asian vegetable medley
• soy sauce
• water
• rice wine vinegar
• sugar
• sesame oil
• pork tenderloin

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.
2. 2 While noodles are cooking, blend vegetable oil, cornstarch, garlic, and ginger together in a large bowl until cornstarch is dissolved. Mix in frozen vegetables, tossing to lightly coat.
3. 3 Whisk soy sauce, water, vinegar, and sugar together in a small bowl.
4. 4 Heat sesame oil in a wok over medium-high heat. Cook and stir pork strips in the hot oil until just browned, 5 to 7 minutes. Add frozen vegetables and cook, stirring constantly to prevent burning, about 2 minutes. Stir in soy sauce mixture. Add drained udon and stir-fry until vegetables are tender and pork strips are no longer pink in the centers, about 2 minutes more.

By Aliz

Ingredients

• ✓ udon noodle
• soy sauce
• water
• brown sugar
• ground ginger
• water
• celery
• red bell pepper
• yellow bell pepper
• prawn
• lemon juice

Instructions

1. 1 Combine soy sauce, water, brown sugar, and ginger in a small saucepan over low heat. Simmer sauce, stirring occasionally, until ready to use.
2. 2 While sauce simmers, combine 1/2 cup water, celery, and bell peppers in another small saucepan over medium heat. Cover and cook without stirring for about 10 minutes. Drain and keep covered.
3. 3 Combine remaining 1 cup water and udon noodles in a large saucepan over medium heat. Cook for 4 to 5 minutes. Drain noodles and return to the saucepan over medium heat. Stir 1/3 of the sauce into the noodles; cook until heated through, 3 to 4 minutes more. Move noodles to the side of the saucepan and add prawns. Cook until opaque throughout, 3 to 5 minutes.
4. 4 Divide noodles evenly between 2 bowls. Sprinkle prawns with lemon juice while still in the saucepan and stir to coat. Divide vegetables evenly on top of the noodles; divide prawns on top of vegetables. Spoon remaining sauce on top to taste.

By prochef@home

Ingredients

• ✓ udon noodle
• tofu
• oil
• serrano pepper
• ginger root
• vegetable broth
• carrot
• shiitake mushroom
• bok choy
• green onion
• sesame oil
• soy sauce

Instructions

1. 1 Wrap tofu in paper towels; set on a plate. Place heavy books on top to dry tofu, 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. 3 Cut pressed tofu into 1-inch cubes; place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes; flip and bake until crispy, about 10 minutes more.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook udon in boiling water, according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
6. 6 Heat oil in a large pot over medium heat. Add serrano and ginger; cook until softened, 2 to 3 minutes. Add vegetable broth, carrots, shiitake mushrooms, bok choy, green onions, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles; simmer 5 minutes more.

By Seema Jain

Ingredients

• ✓ udon noodle
• chicken broth
• soy sauce
• peanut butter
• garlic
• chili oil
• ginger root
• honey
• rotisserie chicken
• red bell pepper
• green onion
• peanut
• cilantro

Instructions

1. 1 Bring a large pot with lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain; return to the pot.
2. 2 Meanwhile, whisk chicken broth, soy sauce, peanut butter, garlic, chili oil, ginger, and honey together in a saucepan over medium-high heat; bring to a boil, whisking until peanut butter melted.
3. 3 Pour sauce over noodles; stir in chicken and bell pepper and toss until noodles are evenly coated in sauce. Sprinkle with green onions, chopped peanuts, and cilantro; serve.

By Mojito Mama

Ingredients

• ✓ udon noodle
• olive oil
• chicken breast
• onion
• red bell pepper
• cabbage
• carrot
• garlic
• soy sauce
• gochujang
• ketchup
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain noodles and rinse with cold water.
2. 2 Meanwhile, warm olive oil in large saucepan or wok over medium heat. Add chicken and sauté until cooked through, 3 to 4 minutes. Add onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, allowing vegetables to maintain most of their crispness.
3. 3 Pour soy sauce over vegetables and chicken; sauté 1 to 2 minutes more. Add udon noodles and toss well. Mix in gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.

By Diana71

Ingredients

• ✓ udon noodle
• chicken stock
• ginger root
• chili powder
• garlic
• chicken breast
• bok choy
• shiitake mushroom
• mung bean sprout
• green onion
• onion
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Bring chicken stock, ginger, chili powder, and garlic to a boil in a pot over medium-high heat.
3. 3 Add chicken, bok choy, and mushrooms; reduce heat and simmer lightly for 3 minutes.
4. 4 Add noodles and cook for 4 minutes.
5. 5 Ladle soup mixture into bowls. Garnish with bean sprouts, green onion, dried onion, and cilantro.

By Erin

Ingredients

• ✓ udon noodle
• firm tofu
• cabbage
• carrot
• sweet red pepper
• scallion
• vegetable broth
• peanut butter
• brown sugar
• soy sauce
• rice vinegar
• garlic
• ginger
• cayenne pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
3. 3 Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
4. 4 Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.

By Elaine A

Ingredients

• ✓ udon noodle
• white sugar
• water
• soy sauce
• ginger
• garlic
• salt
• rice vinegar
• cucumber
• shallot
• red bell pepper
• thai chile pepper

Instructions

1. 1 Combine sugar, water, soy sauce, ginger, garlic, and salt in a small saucepan. Bring to a boil, stirring until sugar and salt are dissolved, about 5 minutes. Remove from heat and cool slightly, about 5 minutes. Stir in rice vinegar to make dressing.
2. 2 Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Rinse with cold water and drain.
3. 3 Transfer udon to a large bowl. Add cucumbers, shallot, red bell pepper, and Thai chile pepper. Pour dressing into the bowl; toss until salad is evenly coated. Let stand to marinate, at least 20 minutes, before serving.

By NumNum

Ingredients

• ✓ udon noodle
• chicken broth
• soy sauce
• ginger
• garlic
• mushroom
• cabbage
• carrot
• chicken breast
• green onion
• spinach
• black pepper
• mirin

Instructions

1. 1 In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ udon noodle
• garlic
• ginger root
• soy sauce
• rice vinegar
• peanut oil
• sesame oil
• hot pepper sauce
• green pepper
• red bell pepper
• yellow bell pepper
• green onion
• snap pea
• sesame seed

Instructions

1. 1 In a jar with a tight-fitting lid, combine garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil, and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend.
2. 2 Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
3. 3 In a microwave-safe bowl, combine the bell peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

By BAJATHECAT

Ingredients

• ✓ udon noodle
• bean sprout
• carrot
• cilantro
• onion
• mushroom
• sesame seed
• rice vinegar
• soy sauce
• olive oil
• sesame oil
• white sugar
• ginger
• garlic
• lime juice
• white wine
• sriracha sauce
• red pepper flakes

Instructions

1. 1 Remove udon noodles from outer bag. Pierce inner pouch several times; place on a microwave-safe plate. Microwave until tender, about 90 seconds.
2. 2 Transfer noodles to a large bowl; stir in bean sprouts, carrot, cilantro, onion, mushrooms, and sesame seeds.
3. 3 Combine rice wine vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, Sriracha sauce, and red pepper flakes in a small bowl until sugar dissolves. Pour vinaigrette over noodle mixture; toss to combine. Refrigerate until flavors blend, at least 4 hours.

By Priscilla M Chabal

Ingredients

• ✓ udon noodle
• green onion
• carrot
• bean sprout
• garlic
• onion
• olive oil
• broccoli floret
• pork loin chop
• black pepper
• garlic powder
• sesame oil
• rice vinegar
• sriracha sauce
• brown sugar
• hoisin sauce
• oyster sauce
• soy sauce

Instructions

1. 1 Mix soy sauce, oyster sauce, hoisin sauce, brown sugar, Sriracha, rice vinegar, sesame oil, garlic powder, and pepper together in a small bowl. Combine 1/2 of the marinade with pork in a bowl. Refrigerate, 4 hours to overnight. Reserve remaining marinade for noodles.
2. 2 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water for 2 minutes; add broccoli to blanch slightly and continue to boil until noodles loosen, about 1 minute more. Strain and set aside.
3. 3 Heat olive oil in a wok or deep pan over medium heat. Add onion and garlic; stir-fry until translucent, about 5 minutes. Add pork, bean sprouts, and carrot; stir-fry until pork is no longer pink, about 5 minutes. Add drained udon noodles and broccoli. Pour in remaining marinade and toss noodles to absorb flavors, 2 to 3 minutes. Add green onion; toss lightly, 1 to 2 minutes.

By Raquel Teixeira

Ingredients

• ✓ udon noodle
• bacon
• onion
• broccoli
• napa cabbage
• sesame seed
• black pepper

Instructions

1. 1 Put bacon and onion in a large covered skillet over medium-high heat; cook and stir until onions are translucent and bacon is still soft, about 5 minutes.
2. 2 Cut each package of udon into quarters; add to the skillet. Cook and stir until noodles absorb bacon grease and fall away from each other, about 5 minutes.
3. 3 Stir broccoli and napa cabbage into the skillet; sprinkle sesame seeds and black pepper on top. Cover the skillet and reduce heat to medium; cook, scraping and folding with a wooden spatula a few times, until tender, 5 to 7 minutes.

By Xean Drury Xean45

Ingredients

• ✓ udon noodle
• butter
• miso paste
• sesame oil
• honey
• garlic
• tofu
• water
• spinach
• green onion
• soy sauce
• sriracha sauce
• sesame seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
2. 2 Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
3. 3 Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
4. 4 Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.

By bolshevik

Ingredients

• ✓ udon noodle
• soy sauce
• vegetable oil
• brown sugar
• ginger
• garlic powder
• flank steak
• snow pea
• broccoli
• mirin

Instructions

1. 1 Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
2. 2 Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
3. 3 Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
4. 4 Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
5. 5 Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
6. 6 Divide noodle mixture among large bowls. Top with steak slices.

By Chrissy Gaynor

Ingredients

• ✓ udon noodle
• dashi stock
• chicken
• carrot
• soy sauce
• mirin
• white sugar
• salt
• firm tofu
• shiitake mushroom
• bok choy
• egg
• leek

Instructions

1. 1 Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
2. 2 Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.

By jaime

Ingredients

• ✓ udon noodle
• sesame oil
• broccoli
• green bell pepper
• carrot
• zucchini
• soy sauce
• mirin
• chili-garlic sauce
• ginger

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse with cold water. Stir in a few drops of sesame oil.
2. 2 Heat the remaining sesame oil in a large skillet over medium heat. Cook broccoli until bright green and still crunchy, about 5 minutes. Add green bell pepper and carrots; cook and stir until slightly softened, about 2 minutes. Add zucchini; cook until slightly softened, about 2 minutes more. Add soy sauce, mirin, chili-garlic sauce, and ginger; stir to combine. Mix in the noodles; cook and stir until noodles absorb some of the sauce, 1 to 2 minutes more.

By Kristen Wolfinbarger

Ingredients

• ✓ udon noodle
• chicken broth
• soy sauce
• peanut butter
• ginger root
• honey
• garlic
• chile paste
• green onion
• peanut

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
2. 2 Meanwhile, combine chicken broth, soy sauce, peanut butter, ginger, honey, garlic, and chili paste in a medium saucepan. Cook and stir over medium heat until peanut butter melts and sauce is heated through.
3. 3 Add drained noodles to peanut butter sauce; toss to coat. Garnish with green onions and peanuts.

By Amy Brolsma

Ingredients

• ✓ udon noodle
• soy sauce
• mirin
• sake
• garlic
• brown sugar
• ginger
• sesame oil
• shrimp
• stir-fry vegetable
• green onion
• sesame seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add udon and cook until they float at the top, about 3 minutes. Continue cooking for 2 more minutes once they are floating, but be careful not to overcook.
2. 2 Meanwhile, mix together soy sauce, mirin, sake, garlic, brown sugar, and ginger in a bowl; stir to combine.
3. 3 Heat sesame oil in a wok over medium heat. Add shrimp and vegetables and stir fry for about 2 minutes. Remove shrimp and set aside.
4. 4 Pour teriyaki sauce over the vegetables. Continue cooking for 3 to 4 minutes longer. Add noodles, and shrimp. Toss to combine and cook until hot. Garnish each serving with green onions and sesame seeds.

By thedailygourmet

Ingredients

• ✓ udon noodle
• kombu
• water
• bonito flake
• fried tofu cake
• soy sauce
• mirin
• sugar
• salt
• scallion

Instructions

1. 1 Break kombu into 2-inch pieces; this should equal about 2 cups, loosely packed. Bring water and kombu to a gentle boil in a medium saucepan over medium heat; boil for 5 minutes. Remove from heat, then remove and discard kombu. Sprinkle in bonito flakes and bring to a simmer over medium heat, about 2 minutes. Once simmering, remove from heat, strain, and discard solids. Place dashi back into the saucepan and set aside.
2. 2 Place aburaage in a medium bowl. Cover with hot water and let soak until light and fluffy, about 5 minutes. Strain, allow to cool briefly until cool enough to handle, and gently press aburaage with your hands to squeeze out any excess water.
3. 3 Bring 1 cup dashi, 1 1/2 tablespoon soy sauce, 1 tablespoon mirin, and sugar to a boil in another medium saucepan over medium-high heat. Reduce to a simmer over medium-low heat and add the soaked aburaage. Cook, covered, until the majority of the liquid is absorbed, about 5 minutes. Flip aburaage halfway through.
4. 4 Bring the remaining 4 cups of dashi to a gentle boil over medium heat. Stir in salt, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon mirin. Add frozen udon noodles; cook over medium heat, stirring occasionally, until noodles have separated and are tender yet firm to the bite, about 2 minutes.
5. 5 Divide noodles and broth evenly into 2 bowls. Top with seasoned aburaage and sliced scallions.

By Jasmine

Ingredients

• ✓ udon noodle
• pickled mustard green
• baby bok choy
• five-spice powder
• star anise
• ginger
• chile paste
• chile pepper
• garlic
• brown sugar
• rice wine
• soy sauce
• green onion
• beef broth
• water
• vegetable oil
• beef stew meat

Instructions

1. 1 Place beef in a stockpot and cover with water; bring to a boil. Remove from the heat and drain.
2. 2 Pour vegetable oil into a slow cooker; add beef, 8 cups water, broth, green onions, soy sauce, rice wine, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and five-spice powder. Cover and cook on Low for 8 to 9 hours.
3. 3 Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl; discard solids. Return broth to the slow cooker; keep on Warm until needed.
4. 4 Bring a pot of water to a boil; add bok choy and cook for 30 seconds. Remove with a slotted spoon and run under cold water. Drain, then roughly chop.
5. 5 Add udon noodles to boiling water; cook until tender yet firm to the bite, about 4 minutes. Drain.
6. 6 Divide noodles among serving bowls and top with beef, bok choy, and hot broth. Garnish with mustard greens.

By jhuang0125

Ingredients

• ✓ udon noodle
• furikake seasoning
• lime wedge
• cilantro
• nori
• water
• carrot
• baby bok choy
• wild mushroom
• canola oil
• scallion
• garlic
• sriracha sauce
• brown sugar
• sesame oil
• worcestershire sauce
• rice vinegar
• mirin
• soy sauce
• oyster sauce

Instructions

1. 1 Whisk together oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire, sesame oil, sugar, Sriracha, and garlic in a small bowl; set aside. Remove root ends from scallions and discard. Chop whites and light greens into 2-inch pieces and quarter pieces lengthwise; set aside. Thinly slice remaining dark greens of scallions and reserve for garnish.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook, undisturbed, until browned on first side, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are tender and golden brown on both sides, about 4 more minutes. Add bok choy, carrots, sliced whites and light greens of scallions, and 1/4 cup water to pan with mushrooms. Cook, stirring occasionally, until vegetables are just tender, about 3 minutes.
3. 3 Add udon noodles and remaining 1/4 cup water and cook, gently separating noodles with tongs or spoon. Add reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are well-coated, about 1 minute. Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately. Recipe developed by Marianne Williams

By Andrea Lobas