Family Recipe: Chinese Style Sesame Udon with Vegetables and Beef

Chinese Udon

I love the nutty sesame, flavourful sauce that coats every single strand of these noodles. It is an amazing noodle dish for a perfect sunday afternoon. Just the noodle itself is bursting full of flavour, and is complimented with the bright, colourful vegetables which provide varying textures to this dish. I could honestly eat the noodles by itself, because its just too good.


  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 small carrot
  • Red onions, roughly chopped into thin chunks
  • 4 cloves garlic, minced
  • 400g Udon noodles
  • 1 small piece of tenderloin steak, cut into thin strips

Meat Marinade:

  • 1 tbsp brown sugar
  • 1 tbsp light soy
  • 1 tbsp dark soy
  • 1 tsp of cornstarch
  • Sauce for noodles:
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 1 tsp Sesame oil
  1. Slice the meat into thin 0.5cm strips. Put into marinade and mix.
  2. On a hot pan or wok, add in the beef frying so that the outside browns and the inside is still slightly raw. Quickly take the meat off the hit, don’t fully cook them yet or else they will turn tough.
  3. Stir fry the onion in the same hot pan. Add in garlic till fragrant and slightly brown.
  4. Next put in the bell peppers and carrots. Fry for an additional 5 minutes, until carrots are soft.
  5. Take the vegetables off the hit and set aside.
  6. Add in the udon into the same pan. Add more hot water so that the it comes halfway up the udon. (I added about a bowl of hot water, but this depends on how big your bowl is and how much water remains from your vegetables).
  7. Put the lid on and allow to cook and soften for 5 minutes. Remember to gently stir or move the udon around occasionally as they star to soften in the water and meat juices.
  8. When the udon has separated, add in the meat and vegetables.
  9. Mix oyster sauce, brown sugar, sesame oil together and add into the noodles.
  10. Use chopsticks and a wooden spoon to help mix the noodles int the sauce without breaking the long strands.
  11. Taste first. If not salty enough, add in the remaining meat marinade and season if needed.
  12. Serve with a sprinkle of sesame seeds on top.



Zoe  &  Mia


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