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If you’re one of the many, many people who’ve made and loved the udon noodle side dish from my cookbook, More Real-Life Kosher Cooking, you likely aren’t surprised to hear that I love udon noodles and will always order them when they’re on the menu. Yaki udon is Japan’s answer to lo mein — meat, vegetables, and udon noodles stir-fried together in a delicious sauce!
oil, for frying
salt, for sprinkling
pepper, for sprinkling
1 (approx. 2-pound/910-gram) shoulder London broil, very thinly sliced
1 onion, sliced
3 scallions, thinly sliced
1 teaspoon kosher salt
5 cubes Gefen Frozen Garlic
3 cubes Gefen Frozen Ginger
16 ounces (450 grams) Beleaves Frozen Broccoli Florets, defrosted
1 carrot, peeled and thinly sliced
1 zucchini, thinly sliced
1 15-ounce (425-gram) can Haddar Whole Baby Corn, cut into 1-inch (2 and 1/2-centimeter) pieces
1 1-pound (450-gram) package udon noodles, cooked according to package directions
2/3 cup Glicks Soy Sauce
1/2 cup sesame teriyaki sauce
1/4 cup rice vinegar
Combine sauce ingredients in a small bowl; set aside.
Heat oil in a large, deep frying pan or wok. Sprinkle salt and pepper over steak slices and add them to the pan. Sear on high for one to two minutes per side. Work in batches to avoid overcrowding the pan.
Add the onion, scallions, salt, garlic, and ginger. Continue to cook, stirring often, for two to three minutes, until softened slightly.
Add the broccoli, followed by the carrot, then the zucchini, and finally the baby corn, stir-frying for about a minute after each addition.
Add the prepared sauce and cooked noodles. Continue to cook for another minute, stirring to bring everything together.
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