Terriyaki Udon with Beef and Vegetables

After a very stressful day last week, the only thing I could think about while I was biking home was how much I needed carbs and beef to get over the day. Once I surveyed the cabinet, I settled on udon noodles for the carb of choice because I figured their soft texture would be the most comforting of all the pasta I had (plus they cook really quickly). It seemed natural to turn these ingredients into a stir-fry. You can tell I was impatient to consume these wonderful noodles because my pictures are all terrible. I tried to choose the best photo, which of course doesn't do this recipe justice.








Terriyaki Udon with Beef and Vegetables

For the stir-fry:

2 bundles udon noodles
1/2 tbsp wok oil
1/2 onion, sliced
2 cloves garlic, minced
1/2 red bell pepper, sliced
1 16-oz package frozen broccoli florets, thawed
3/4 lb lean beef, cut into strips

For the sauce:

1/4 cup water
1/4 cup terriyaki sauce
1 tsp rice wine vinegar
1 tsp cornstarch
black pepper
2 tbsp soy sauce
1 tbsp hoisin sauce
1 scallion, sliced

1. Bring water to boil and cook the noodles according to package directions.
2. Meanwhile, heat a large skillet over medium heat. Add the wok oil; allow it to heat, then add the onion, garlic, and bell pepper. Saute the vegetables until they are tender.
3. Push the vegetables to the edge of the pan, then add the beef to the center. If the beef seems to be steaming, increase the heat to medium-high. Sear the beef on the outside, then blend it with the vegetables. Add the broccoli and continue to stir-fry all the ingredients together.
4. In a small bowl, blend all the sauce components together. Pour it over the meat and vegetable mixture and bring it to a gentle boil. The sauce will thicken only slightly. Add the cooked noodles and toss everything together. Sprinkle in the scallion, toss again, and serve.

Servings per recipe: 3
Per serving:
Calories: 429
Fat: 11.7 g
Saturated fat: 3.2 g
Cholesterol: 101 mg
Sodium: 1422 mg
Carbohydrate: 37.6 g
Fiber: 6.4 g
Sugar: 9.4 g
Protein: 44.1 g

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