Teriyaki Beef Fried Udon Recipe

Marinate Beef

Combine 3 tbs low-sodium soy sauce, 1 tbs mirin, 1 tbs sake (or dry sherry), 1 tbs brown sugar, 1 tsp grated ginger and 1 tsp minced garlic in a bowl. Add the thinly sliced beef and toss to coat. Marinate at least 15 minutes and up to 1 hour refrigerated.

Prepare Beef for Cooking

About 10 minutes before cooking, remove beef from refrigerator. Sprinkle 1 tsp cornstarch over the beef and toss lightly — this helps create a glossy sear and slightly thickens sauce when combined.

Cook Beef

Heat 1 tbs vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add beef in a single layer (work in batches if needed) and sear 1–2 minutes per side until browned but not overcooked. Transfer beef to a plate and reserve juices in the pan.

In a small bowl whisk together 3 tbs soy sauce, 2 tbs mirin, 2 tbs brown sugar, 1 tsp rice vinegar and 3 tbs water. Stir 1 tsp cornstarch into 1 tbs cold water to make a slurry.

Pour the teriyaki mixture into the skillet with reserved beef juices over medium heat. Bring to a gentle simmer, then whisk in cornstarch slurry. Cook 1–2 minutes until the sauce thickens and becomes glossy. Taste and adjust sweetness or salt if needed. Remove from heat and set aside; will be added to noodles near the end.

Prepare Noodles

If using refrigerated udon, separate noodles gently. If packaged tightly, run under warm water to loosen and separate. If frozen, thaw according to package and drain well. Pat lightly to remove excess water.

Stir-Fry Vegetables

Heat a large wok or wide skillet over high heat. Add 2 tbs neutral oil and swirl to coat. Add the white parts of 3 sliced green onions, 0.5 cup sliced yellow onion, 0.5 cup julienned carrot, 0.75 cup sliced shiitake, 1 clove thinly sliced garlic and 0.5 tsp minced ginger. Stir-fry quickly 2–3 minutes until onions soften and mushrooms begin to brown but remain slightly crisp.

Add Noodles

Push vegetables to the sides of the wok and add the udon noodles to the center. Let noodles warm 30 seconds, then toss everything together. If noodles are clumped, add a splash (1–2 tbs) of water to create steam and loosen them. Stir-fry 1–2 minutes until noodles are heated through and start to pick up some color.

Season & Finish

Return the seared beef and any accumulated juices to the wok. Pour the prepared teriyaki sauce over the noodles and toss vigorously to coat everything evenly. Add 1 tsp toasted sesame oil, 0.25 tsp crushed red pepper flakes (or to taste), 0.25 tsp salt and 0.125 tsp black pepper. Stir-fry another 1 minute so sauce clings to noodles and beef is warmed through.

Transfer Teriyaki Beef Fried Udon to serving plates or a large platter. Sprinkle 1 tsp toasted sesame seeds and the green parts of the sliced green onions over the top. Add optional cilantro or microgreens and serve with lime wedges on the side for a bright finish.

Serve immediately while hot. Leftovers can be refrigerated up to 2 days and gently reheated in a skillet with a splash of water to loosen noodles.