3 Reviews

Absolutely delicious!!! Restaurant quality or better in my opinion....I also added broccoli flowerets and baby bok choy (instead of the spinach). I've had this with bean sprouts added raw to the noodle bowl as well. Instead of sake, I substituted with the same amount of water. Very healthful and tasty. Thanks for sharing your recipe ratherbeswimmin', this was fantastic!! You need both a fork and a spoon for this one!!

FYI: we are able to get pre-cooked Japanese style Udon noodles at a local grocery store. Perfect one serving size (200 g)...the brand name (I think because it is in Japanese) is Nama Udon made by Six Fortune. It comes in vacuum sealed bags on the shelf. If you or anyone wants more information, please let me know...they are the real thing!!

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Sue's Kitchen June 13, 2011

Excellent! Can't believe I missed this recipe in Cooking Light! Preparation was easy and so was the cooking! Had a definite Udon beef broth taste! Followed ingredients about 90% no mushrooms and used grilled flank steak! Found the best Japanese Udon dry noodles Hakubaku Organic authentic Japanese wheat noodles!!

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Anonymous May 24, 2015

Love this recipe! I've made it twice now, subbed white pepper for red since the kiddo was eating it, added a little grated ginger and sautéed the beef in a little sesame oil for some added flavor. Didn't have Udon so I used linguine, last time I used soba, they were both yummy.

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COMOCOOK April 28, 2013
Udon-Beef Noodle Bowl