SuperQuick Teppanyaki-Style Beef Udon Noodles
with Mushrooms, Cabbage, Carrots and Teriyaki Sauce- Wheat
- Soy
- Sesame
- Sulphites
- Milk
- Tree nuts
- Fish
- Milk
- Peanuts
- Crustaceans
- Egg
- Soy
- Sulphites
- Sesame
- Mustard
- May contain traces of allergens
- Gluten
- Wheat
Ingredients: Shaved beef steak • Udon noodles (wheat flour, water, salt, starch acetate, lactic acid, sodium lactate, sodium triphosphate, sodium polyphosphate, sodium alginate) (wheat) • Mushrooms • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Green cabbage • Carrots • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Spinach • Sesame seeds • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Green onion.
285 g
Shaved Beef
200 g
Udon Noodles
( )
113 g
Mushrooms
2 unit(s)
Green Onion
56 g
Green Cabbage, shredded
56 g
Carrot, julienned
28 g
Baby Spinach
4 tbsp
Honey-Garlic Sauce
( )
¼ cup
Vegetarian Oyster Sauce
( )
9 g
Sesame Seeds
( )
2 tbsp
Ginger-Garlic Puree
()
7.5 g
Vegetable Stock Powder
( )
1 tbsp
Butter*
()
1.33 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- Meanwhile, thinly slice mushrooms.
- Thinly slice green onions.
- To a small bowl, add honey-garlic sauce, oyster sauce and stock powder. Whisk to combine.
- Snip one corner of shaved beef package. Carefully drain and discard liquid. Leaving the stack of beef in tact, pat beef dry with paper towels, pressing to absorb as much moisture as possible.
- Cut beef in half crosswise. Then, using hands or tongs, separate the layers.
- Heat a large non-stick pan over high.
- To the boiling water, add udon noodles. Cook for 1-3 min, stirring occasionally and carefully separating udon noodles, until tender but still firm to the bite.
- Strain and rinse udon noodles with warm water.
- Return udon noodles to the same pot, off heat. Drizzle 1 tsp (2 tsp) oil over top. Toss to coat.
- When pan is hot, add 1 tbsp (2 tbsp) oil, mushrooms, cabbage, carrot and ginger-garlic puree. Season with salt and pepper. Cook for 2-4 min, stirring often, until veggies are tender-crisp.
- Transfer veggies to a plate.
- Reheat pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter and beef. Cook for 1-3 min, stirring often until cooked through.**
- Add udon noodles, veggies, spinach and sauce mixture to pan. Cook for 1-2 min, stirring often, until combined.
- Divide udon noodles between plates.
- Sprinkle green onions and sesame seeds over top.
- Flavor: Many loved the delicious taste and mix of flavours, though some found it too sweet or salty.
- Ease of prep: Customers praised how quick and easy this meal was to prepare, making it perfect for busy nights.
- Suggestions: Consider adding more udon noodles and replacing spinach with broccoli for better texture and balance.
- Portions: Several reviewers mentioned the portions were small, especially the noodles and meat, for a meal for two.
- Beef: Some found the shaved beef tender and delicious; others struggled with separating and cooking the thin strips.
