Beef Udon with Egg
A quick and comforting bowl of chewy udon noodles tossed with tender beef, crisp vegetables, and a rich savory sauce, topped with a soft egg. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 2 servings udon noodles
- 8 oz beef (thinly sliced)
- 2 large eggs
- 2 cups mixed vegetables (e.g., bell pepper, carrot, onion)
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
Instructions
- 1
Cook the 2 servings udon noodles according to package directions until tender, about 5 minutes. Drain and set aside.
- 2
Heat 1 tbsp vegetable oil in a large skillet over high heat. Add the 8 oz beef and cook until browned, about 3 minutes. Remove beef from skillet.
- 3
Add remaining 1 tbsp oil to skillet. Add the 2 cups mixed vegetables and stir-fry until crisp-tender, about 4 minutes.
- 4
Return beef to skillet. Add the 3 tbsp soy sauce and cooked noodles. Toss everything together until well coated and heated through, about 2 minutes.
- 5
Meanwhile, fry the 2 eggs sunny-side up in a separate pan until whites are set but yolks are runny, about 3 minutes. Serve noodles topped with eggs.
Tools you’ll need
- Large skillet
- Pot for noodles
- Small frying pan
- Spatula
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