Udon & Beef Stirfry

~My 4yr-old is a noodle fiend. Anytime noodles are served, she is bound to eat without coaxing. When I made this dish, she even had third helpings. I love the texture of udon; the slightly bouncy resistant snap as you chew into the noodle. The flavors are simple and easy for any palate. The onions and celery are aromatic and add extra crunch to the dish.

Special Equipment:

carbon steel wok

Ingredients for Udon:

2lbs fresh udon

2 tbsp shiaoxing wine

2 tbsp light soy sauce

1 tsp oyster sauce
½ tsp fish sauce (or 2 squirts)

2 tsp sugar

vegetable oil

Ingredients for Beef Stirfry:

¾ lb sukiyaki-style thin sliced beef

3 celery stalks- sliced thinly on bias

¼ medium onion- thinly sliced

1 tbsp shiaoxing wine

1 tbsp light soy sauce

2 tsp oyster sauce

¼ tsp fish sauce (or 1 squirt)
½ tsp sugar

¼ tsp tapioca starch
2 tbsp water

vegetable oil

Directions for Udon:

1. In a small bowl, mix wine, soy sauce, and oyster sauce until thoroughly blended. Set aside.
2. Shake udon noodles apart. The easiest and least messiest way is to squeeze the noodles apart while they're still in the plastic package.
3. Set wok on low medium heat, spread about 1 tsp oil to coat wok.
4. Take half portion of udon and spread across surface of wok. Let the noodles sear until lightly golden, for about 2-3min.
5. Toss a few times and sprinkle ½ tsp sugar over noodles evenly. Let noodles sear again for another 2-3min. This helps heat up and soften noodles from refrigeration.
6. Increase to high heat. Toss and drizzle half portion of mixed sauce over noodles. Continually toss for about a minute until noodles are evenly coated and sauce has cooked into noodles.
7. Remove noodles from wok and set aside onto serving platter.
8. Spread about ½ tsp of oil to coat wok and repeat with remaining half portion of noodles.

Directions for Beef Stirfry:

1. In a small bowl, mix wine, soy sauce, oyster sauce, sugar, and starch until thoroughly blended. Set aside.
2. Set wok on medium high heat, spread ½ tsp oil to coat wok.
3. Add onions and toss several times.
4. Add celery and toss several times.
5. Remove onions and celery from wok and set aside.
6. Spread 1 tsp oil to coat wok. As you add beef to wok, shake apart so it doesn’t clump together as it cooks.
7. Let beef sear for less than a minute, then toss, and add sauce. Mix sauce in with beef and add onions and celery. Lower heat to medium. Cover and simmer for 2min.
8. Uncover, add water and mix in beef. Cover for less than a min and mix in vegetables. Cover for another minute.
9. Pour beef stirfry mixture over top of udon noodles and toss together to mix.
10. Serve immediately.