Udon noodles with beef and tomato

Stir-fried udon noodles with beef and tomato from Australian Women's Weekly.

  • 25 mins cooking
  • Serves 4
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Udon noodles with beef and tomato
  • 800 gram fresh udon noodles
  • 2 tablespoon peanut oil
  • 600 gram minced beef
  • 2 tablespoon chinese cooking wine (shao hsing)
  • 4 centimetre piece fresh ginger (20g), grated finely
  • 2 clove garlic, crushed
  • 4 green onions, sliced thinly
  • 1/3 cup (80ml) hoisin sauce
  • 1 tablespoon japanese soy sauce
  • 1 tablespoon tomato paste
  • 1 1/2 cup (325ml) chicken stock
  • 2 tomatoes (440g)
  • 1/2 cup loosely packed fresh coriander leaves


Udon noodles with beef and tomato
  • 1
    Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
  • 2
    Heat half the oil in wok; stir-fry beef until browned. Add cooking wine; stir-fry until liquid has evaporated. Remove from wok.
  • 3
    Heat remaining oil in wok; stir-fry ginger, garlic and onion until fragrant. Return beef to wok with sauces, paste and stock; bring to the boil. Simmer, stirring occasionally, until sauce thickens slightly.
  • 4
    Meanwhile, cut tomatoes in half; remove seeds and thinly slice flesh.
  • 5
    Add noodles and tomato to wok; stir-fry until hot, season to taste. Serve noodles sprinkled with coriander.


Place coriander leaves in a bowl of iced water, this will stop them from wilting. Cover noodles with boiling water in heatproof bowl, separating with a fork. Drain noodles. Stir-fry the beef in hot wok until browned, breaking up the lumps with a wooden spoon. Cut the tomatoes in half; scoop the seeds out with a spoon.

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