Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Udon Noodles with Spicy Meat and Mushroom Sauce
This meaty, umami-rich sauce from “Japanese Home Cooking” by Sonoko Sakai is a perfect match for thick, hearty udon noodles, whether you use homemade or store-bought. A salty fermented chili-bean paste called toban djan provides the spiciness; use the smaller dose if you’re sensitive to chili heat. If you’ve used the larger amount and still want more heat in the sauced noodles, offer a bottle of chili oil at the table.
6
Servings
Don’t forget to stir the cornstarch-water slurry before adding it to the sauce. Upon standing, the starch settles to the bottom of the bowl, so stirring is necessary to recombine. After adding the slurry to the sauce, be sure to return to a simmer while stirring so the sauce thickens properly and doesn’t form starchy lumps.
50 minutes
Ingredients
-
2
tablespoons toasted sesame oil
-
8
ounces 80 percent lean ground beef
Directions
-
01In a large (at least 8-quart) pot, bring 5 quarts water to a boil. Add the noodles, shaking them over the baking sheet to remove excess starch. Cook, stirring occasionally, until a noodle rinsed under cold water is tender, 10 to 15 minutes. Drain in a colander, rinse under cold water and drain again.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTI made this today. It was pretty good. I could not find the CHILI-BEAN SAUCE in my grocery store. I also did not make fresh noodles. I have used dry noodles I got from the store (I have used 9.5 oz package then added 1 more buddle from another 9.5 oz package. Brand: Hakubaku Organic Udon Noodles). Because of dry noodles, I added only 1 cup of water. Of course, I forgot to add the cornstarch :) , however, without it .. it was just as creamy.
I have Sonoko Sakai’s cookbook and it’s a gem. This recipe is unreal. So, so good. It’s fun to make the noodles and the sauce is very flavorful. I look forward to making this again.