Quick Ground Beef Yaki Udon
with Toasted Sesame-Ginger Garnish
Cooking time
15 minutes
Servings
2/4
Calories
720 /serving
Udon always has it going on! Throw these thick, snappy, slurp-tastic Japanese-style noodles around with ground beef, shredded cabbage and silky soft mushrooms, plus a topping of sesame seeds, ginger and Asian-themed spices. Then prepare to get asked: it’s only been 15 minutes, are udon already?
We will send you:
- 250g Canadian-raised lean ground beef
- 150g Shredded cabbage
- 225g Sliced mushrooms
- 50g Diced onions
- 225g Fresh udon noodles
- 45ml Sweet soy sauce
- 15g Marinated ginger
- 12g White sesame seeds
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
28 g
Saturated Fat
8 g
Sodium
1380 mg
Total Carb
80 g
Sugars
24 g
Protein
39 g
Fibre
5 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the toasted sesame-ginger
- Meanwhile, heat a large, dry pan on medium-high.
- Add the sesame seeds and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl and add the ginger and a pinch of the spices; stir well. Reserve the pan.
Start the yaki udon
- In the same pan, heat a drizzle of oil on medium-high.
- Add the beef; season with S&P. Cook, breaking up the meat, 2 to 3 min., until partially cooked.
- Add the cabbage, mushrooms and onions.
- Increase the heat to high and cook, stirring often, 4 to 6 min., until the vegetables have browned and the beef* is cooked through; season with the remaining spices and S&P.
Finish the yaki udon
- Reduce the pan of yaki udon to medium.
- Add the soy sauce, noodles and ½ the reserved cooking water. Cook, stirring often, 30 sec. to 1 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the yaki udon between your bowls.
- Garnish with the toasted sesame-ginger. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
