This month’s Fantastical Food Fight nearly snuck up on me! I almost passed, but once I realized the challenge was pasta, I knew I had to participate.
I first fell in love with Udon noodles at Noodles and Company and even recreated my favorite dish!
Today, I took it a few steps further and reinvented my favorite dish plus made homemade noodles!
And let me tell you – this recipe was out of this world! The leftover steak marinade plus beef broth made the perfect cooking liquid/sauce for these noodles! They were so flavorful, the veggies didn’t need any seasoning – just dump the noodles on top and you have noodle bowl perfection!
Steak Stir Fry Noodle Bowls with Homemade Udon Noodles
1 ½ pounds sirloin steak
½ cup soy sauce (or lite soy sauce)
2 cloves garlic, minced
2 tablespoons mirin or other sweet wine
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
2 teaspoons freshly ground ginger
½ teaspoon sriracha
4 cups beef broth
Udon Noodles, see below
Stir fry veggies, I used mushrooms, broccoli, asparagus, & yellow bell pepper
Recipe from Steamy Kitchen
3 cups flour
1 teaspoon salt
¾-1 cup warm water, as needed
Whisk together the marinade ingredients. Pour over steak. Place in a zipper bag and marinate for 3-4 hours.
To make the noodles,
Mix together the flour and salt. Add ¾ cup water and stir. Begin kneading until the dough comes together (add more water as needed).
Knead the dough until to forms a smooth ball, about 5 minutes. Wrap in plastic wrap for 1-5 hours.
To roll by hand:
Roll the dough to an even 1/8-inch thickness.
To use a pasta roller, set the roller to the widest setting. Divide the dough into 3-4 pieces. Flour generously and feed through the pasta roller.
For either method, dust the rolled dough with flour, then fold in thirds (like a letter). Use a sharp knife to cut into 1/8 – ¼ -inch strips. Unroll the noodles. Cook immediately.
To make the stir fry,
Remove steaks from marinade and cook on a grill until they reach desired doneness. Reserve marinade.
Place the beef broth and reserved marinade in a medium sauce pan and bring to a boil.
Slowly add the noodles to the broth, stirring to make sure they don’t clump. Note: there will be very little liquid compared to normal pasta cooking conditions. This is ok. Also, starch from the noodles will naturally thicken the broth. Cook the noodles for 7-10 minutes (depending on thickness).
While noodles and steak cook, stir fry the veggies in another pan.
To serve, place vegetables in the bottom of a bowl. Top with Udon noodles, sauce, and strips of steak.