Beef and Gail Lan Udon Noodles

Beef and Gail Lan Udon Noodles

Beef and Gai Lan Udon Noodles


  • For The Beef:
    1 pound sliced beef sirloin

  • 1 tbsp cornstarch

  • 1 tsp baking soda

  • 1/2 tsp pepper

  • 2 tsp shaoxing wine

  • For the Sauce:
    4 minced garlic cloves

  • 2 tsp fresh minced ginger

  • 1/4 cup soy sauce

  • 2 tbsp oyster sauce

  • 1 tbsp shaoxing wine

  • 2 tsp sugar

  • 1 tsp sea salt

  • 1 tsp sesame oil

  • 3/4 cup water or stock

  • The Noodles:
    1000g/350z udon noodles

  • 1/2 tsp sesame oil

  • The Stir-Fry
    2 tbsp grapeseed oil

  • the marinated beef

  • 1 small onion, chopped

  • 1 pound gai lan, sliced in half lengthwise and cut in half

  • The sauce

  • the noodles

  • toasted sesame seeds (optional)


  • In a bow, add beef, cornstarch, baking soda, pepper and shaoxing wine. Mix well and set aside.
  • Make the sauce-whisk all the sauce ingredients together. Set aside.
  • Boil the noodles for 2-3 minutes only, or until they cone apart easily. Drain and toss noodles well in sesame oil.
  • In a large pan or wok, heat grapeseed oil. Add beef in one layer, and brown for around 3-5 minutes, without turning or stirring.
  • Add the onion and stir for a minute.
  • Add the gai lan and cook until just wilted.
  • Add the sauce and noodles, mix well, cook until bubbly and all coated. Add sesame seeds. Enjoy!

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