Ground Beef Yaki Udon
with Toasted Sesame-Ginger Garnish
Cooking time
15 minutes
Servings
2/4
Calories
780 /serving
Udon always has it going on! Thick, snappy, slurp-tastic Japanese-style noodles wend their way through multi-layered flavours in these bowls of plenty. They’re flavoured with sweet soy and a topping of sesame seeds lively with ginger and Asian-themed spices. Throw the noodles around with a mix of browned ground beef, shredded cabbage and silky soft mushrooms. Then prepare to get asked: it’s only been 15 minutes, are udon already?
We will send you:
- 250g Ground beef
- 150g Shredded green cabbage
- 50g Diced onions
- 225g Sliced mushrooms
- 15g Marinated ginger
- 12g White sesame seeds
- 225g Fresh udon noodles
- 45ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
7 g
Sodium
1670 mg
Total Carb
103 g
Sugars
28 g
Protein
43 g
Fibre
6 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the toasted sesame-ginger
Meanwhile, heat a large, dry pan on medium-high. Add the sesame seeds and toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl and add the ginger and a pinch of the spices; stir well. Reserve the pan.
Start the yaki udon
In the same pan, heat a drizzle of oil on medium-high. Add the beef; season with S&P. Cook, breaking up the meat, 2 to 3 min., until partially cooked. Add the cabbage, mushrooms and onions. Increase the heat to high and cook, stirring frequently, 4 to 6 min., until the vegetables have browned and the beef* is cooked through; season with the remaining spices and S&P.
Finish the yaki udon
Reduce the pan of yaki udon to medium. Add the soy sauce, noodles and ½ the reserved cooking water. Cook, stirring frequently, 30 sec. to 1 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the yaki udon between your bowls. Garnish with the toasted sesame-ginger. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
