Udon Noodles from Gyu-Kaku feature thick, chewy wheat noodles stir-fried with tender slices of marinated beef, fresh green onions, and crunchy bean sprouts, all glazed in a savory soy-based sauce that delivers a harmonious blend of umami and satisfying textures.
Equipments
- Large pot
- Strainer or colander
- Wok or large skillet
- Tongs
- Mixing bowls
- Chef’s knife
- Cutting board
- Measuring spoons
- Wooden spoon or spatula
Ingredients
- 12 oz (340g) udon noodles
- 8 oz (225g) beef sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 3 green onions, sliced
- 1 cup bean sprouts
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 small carrot, julienned
- 2 cloves garlic, minced
- Freshly ground black pepper
When selecting udon noodles for this recipe, opt for thick, chewy varieties to best replicate the texture found in Gyu-Kaku's signature dish. Use fresh, thinly sliced beef sirloin to ensure tender, flavorful bites that absorb the marinade well. Balancing soy sauce, mirin, sake, and sugar is key to achieving the dish's savory and slightly sweet glaze. Make sure to include crunchy vegetables like green onions and bean sprouts for textural contrast and freshness. Your copycat version of Gyu-Kaku's udon noodles will capture the rich umami flavors and satisfying textures that make the original so beloved.
Instructions
- Boil udon noodles in a large pot according to package instructions; drain and set aside.
- In a mixing bowl, combine beef slices with 1 tablespoon soy sauce, mirin, sake, and sugar; marinate for 10-15 minutes.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat.
- Add marinated beef and stir-fry until just browned; remove and set aside.
- Add remaining 1 tablespoon vegetable oil to the wok.
- Add minced garlic, sliced green onions (reserve some for garnish), and julienned carrot; stir-fry for 1-2 minutes.
- Add bean sprouts; stir-fry for 1 more minute.
- Add cooked udon noodles and return beef to the wok.
- Pour in remaining 1 tablespoon soy sauce, oyster sauce, and sesame oil; toss well to coat.
- Stir-fry everything for another 2-3 minutes until heated through and evenly coated.
- Season with freshly ground black pepper to taste.
- Garnish with reserved green onions and serve immediately.
Substitution
Udon Noodles from Gyu-Kaku copycat menu use thick, chewy wheat noodles that can be substituted with fresh or frozen udon if dried noodles are unavailable. Your thinly sliced beef sirloin can be replaced with ribeye or flank steak for similar tenderness and flavor. If you don't have mirin or sake, a mix of dry white wine and a pinch of sugar works well as an alternative. Bean sprouts can be swapped with shredded cabbage or snap peas for added crunch in the stir-fry. To avoid overcooking, drain the noodles thoroughly in a strainer before stir-frying to maintain their texture.
Tips
Make sure to drain the udon noodles thoroughly after boiling to prevent them from becoming soggy during stir-frying. Marinate the beef for at least 10 minutes to enhance its flavor and tenderness. Heat the wok or skillet adequately before adding ingredients to achieve a proper sear on the beef and crisp vegetables. When tossing the noodles with sauce, use tongs or a wooden spatula to evenly coat each strand and prevent clumping, ensuring your dish delivers that signature savory and chewy texture.
Nutritions
Udon noodles from Gyu-Kaku offer a balanced source of carbohydrates and protein, primarily from the thick wheat noodles and tender beef sirloin. This dish delivers essential vitamins and minerals through vegetables like green onions, bean sprouts, and carrots, contributing fiber and antioxidants. The savory soy-based and oyster sauces add flavor while providing sodium, so be mindful of salt intake if needed. You can enjoy a satisfying, nutrient-rich meal that supports energy and muscle maintenance.
Storage
Store any leftover udon noodles with beef in an airtight container and refrigerate for up to 3 days to maintain freshness and texture. Reheat gently in a skillet or microwave, adding a splash of water or broth to prevent drying. For longer storage, freeze portions in freezer-safe bags, but note that the texture may slightly change upon thawing.
Variation or Alternatives
You can substitute beef sirloin with thinly sliced chicken breast or tofu for a lighter or vegetarian option. Swap mirin and sake with a mixture of rice vinegar and a touch of sugar to replicate the sweetness if those ingredients are unavailable. Try adding shiitake mushrooms or bell peppers to the stir-fry for an extra layer of flavor and texture. Using a cast-iron skillet instead of a wok can enhance caramelization for a richer taste.
Allergies
Udon Noodles from Gyu-Kaku contain wheat, making them unsuitable for individuals with gluten intolerance or celiac disease. The beef marinade includes soy sauce, which contains soy and wheat allergens, and oyster sauce that may trigger shellfish allergies. Your dish also includes sesame oil, a common allergen, so it's important to inform the restaurant of any allergies before ordering.
Why this recipe?
Gyu-Kaku's Udon Noodles menu is beloved for its perfectly chewy texture and rich, savory broth that combines traditional Japanese flavors with a modern twist. The dish often features high-quality ingredients such as tender beef, fresh vegetables, and flavorful dashi, creating a satisfying and comforting meal. Making a copycat version allows you to recreate this authentic experience at home, customizing it to your taste while enjoying the same depth of flavor. Your homemade Udon Noodles will deliver restaurant-quality satisfaction without the wait or expense.