Add the garlic and stir-fry for a few seconds to release its aroma. Add the beef, let it sit for about 10 seconds to brown the edges, then turn and toss for 20 to 30 seconds to brown it all over.

Thick udon noodles are stir-fried with juicy chicken, garlic, and butter for a rich, umami-packed dish that’s ready in minutes. Perfect for weeknight dinners or a satisfying lunch.

I used Napa cabbage, also sometimes called Chinese cabbage, carrots, onion and snow peas as vegetables. Broccoli, bell peppers and mushrooms would also be logical complimenting flavors.

1 package fresh yakisoba noodles; 1/2 yellow onion; 1 large carrot; 1 cup mushrooms (white button, shiitake, trumpet or cremini will all work) 1/4 green cabbage ...

How to make yaki udon noodles. Ingredients. One and a half tablespoons of sesame oil; One red onion, cut into thin wedges; 160g mangetout; 70g baby corn (halved) ...

This combo of beef, crunchy peapods and water chestnuts, and soy-ginger sauce makes for a tasty meal the whole family will love. Start off with a few simple ingredients: mushrooms, snow peas, low ...

Udon: Thick and Chewy Japanese Noodles. Guide to Japan. Food and Drink Jul 2, 2025. ... a stir-fry typically combining the hardy noodles with meat, vegetables, and a savory sauce.

Rice stick noodles should be easy to find in the international section of your grocery store; Milk Street suggests wide noodles but I could only find medium and they worked just fine.

Rice noodles with thinly sliced flank steak and broccolini. 2 teaspoons plus 1/4 cup soy sauce, divided, plus more to serve. 2 teaspoons plus 2 tablespoons dry sherry or Shaoxing wine, divided ...