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If you’re going to eat carbs, it may as well be the delicious stick to your ribs kinda noodles such as these luscious Udon Noodles. One of my favorite dishes at Spring Rolls is their Beef Udon. Every time I visited their restaurant, I could only order the Beef Udon for the fear of being disappointed by another choice.

Sadly, the Spring Rolls establishment by my work closed down and moved and I was left craving this. This recipe comes damn close!

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Beef Udon Noodles


  • 2 cups Broccoli florets
  • 1 lb of Sirloin
  • 2 tbsps dark Soya sauce
  • 2 tbsps Shaoxing Wine
  • 2 tbsps Ching Miang Vinegar
  • 2 tsps of Baking Soda
  • 2 tsps of Corn Starch
  • 6-7 Spring Onions
  • 1 cup diced green Pepper
  • ½ cup of Carrots
  • 800 gm semi cooked Udon Noodles
  • Gravy
  • 1 tbsp Spring Onion bulbs
  • 2 tbsps minced Garlic
  • 2 cups Beef stock
  • 2 tbsps dark Soya sauce
  • 2 tbsps Shaoxing Wine
  • 2 tsps of Corn Starch slurry


  1. Cut the broccoli florets in half horizontally
  2. Blanch the florets first in some boiling water and allow this to drain completely
  3. Slice the beef this thinly as possible using a sharp knife. You can semi freeze your meat if you like that that will enable to cut easily
  4. Marinate the meat with the soya sauce, shaoxing, ching miang vinegar, this is also known as black vinegar, you can sub any other vinegar instead
  5. Add the baking soda. This is a secret ingredient that most restaurants use to tenderize the meat. It literally fizzes on contact with the vinegar
  6. Finally the corn starch and mix everything well. The cornstarch is going to absorb all the liquid and help everything stick to the meat.
  7. Leave this aside for about 30 minutes
  8. Get your pan nice and hot and using the tiniest bit of oil, start getting some char on the broccoli. Place these down on the side where you cut them horizontally and allow them to absorb all that heat. Once you have some nice color and char going flip them over
  9. Grill the veg - just add a tiny bit of oil and saute the spring onions, diced green pepper carrots. You can add any veg of your choice
  10. Do the exact thing with the beef, add a tiny bit of oil and allow it to caramelize on one side before flipping it over
  11. Because this beef is sliced so thinly and has been tenderized, it doesn't need that long to cook at all
  12. Heat up some oil and add 1 tbsp of spring onion bulbs and 2 tbsps of minced garlic. Allow the garlic to change color and add 2 cups of beef stock
  13. Add the dark soya & shaoxing wine
  14. Mix this well and taste for salt
  15. Add some cornstarch slurry here to thicken the gravy
  16. Add the beef first, followed by the broccoli, spring onions, green peppers and carrots, remove from pan and keep aside
  17. The noodles are semi cooked so you can either boil them or fry them
  18. Add some oil to a saute pan and add the noodles
  19. Finally add the beef and all the veg back into the pan and allow everything to coat the udon noodles
  20. Garnish with some spring onions and fresh cracked pepper