Serving size: 2 adults + 2 kids
Ingredients
3 servings of frozen udon noodles
1 lb of ground beef
5-6 king oyster mushrooms, sliced (you can sub with other mushroom of choice)
1/2 cup of shredded carrots
3 cups of bok choy
2 tbsp of neutral oil
Sauce:
3 tbsp of soy sauce
1 tbsp of dark soy sauce (for color; if you don’t have, you can just use 4 tbsp of soy sauce)
2 tbsp of oyster sauce
2 tbsp of sugar
1 tbsp of maple syrup
1 tbsp of mirin
1 tbsp of minced garlic
1 cup of water
2 tbsp of sesame oil
Optional: sesame seeds and scallions for garnish
Directions
1. Heat a large pan or skillet over medium heat. When heated, add 2 tbsp of oil and ground beef to the pan.
2. You can make your udon stir fry sauce in a separate bowl or add the ingredients (soy sauce, oyster sauce, sugar, maple syrup, garlic, water) directly in the pan like I did. Once you add all sauce ingredients, give your ground beef a good stir so that it’s evenly coated.
3. Lower the heat to medium low. Add 1 extra cup of water to the pan and add your frozen udon noodles and vegetables. Close the lid and steam cook for 3 minutes until your udon noodles become easily separated.
4. Open the lid and add 1 tbsp of sesame oil. Toss everything together to ensure the udon noodles and vegetables are evenly coated in the sauce.
5. Turn the heat off and garnish with chopped scallions and sesame seeds (optional) and enjoy!
