Ginger Beef with Homemade Udon Noodles

I have been learning how to make udon noodles for years and this traditional Japanese method is so fun to make especially with the kids! If you have some extra time there really is something so satisfying about making your own homemade noodles, using only three ingredients! They are one of the easiest noodles to make that are soft and chewy and perfect with any of your favorite toppings. For best results use a kitchen scale just to have the measurements accurate.

Udon Noodles

• 400 g all-purpose flour
• 180 g water
• 20 g salt

Ginger Beef

• 4 garlic cloves, peeled , minced
• 1/2 inch ginger, peeled minced
• 1/2 cup soy sauce
• 3 tbsp honey
• 1 tbsp sesame oil
• 2 tbsp. gochujang sauce
• 3 tbsp rice wine vinegar
• 1 lb. ground beef
• 1 cup broccoli florets
• 1 cup mushrooms, sliced

Directions

Starting with the noodles, in a large bowl add the flour creating a well in the center. Add the salt into the water and stir to combine. Pour the salt water into the center of the well and using a wooden spoon or chop sticks, gradually start incorporating flour into the water. Continue mixing until the dough is shaggy and keep mixing until it starts to come together. Once it’s a little more manageable turn the dough out onto a floured surface and knead the dough for about 5-10 minutes until smooth. Place the dough in a 2-gallon plastic bag, and let it rest for about 30 minutes.

Once rested, place the dough bag on the ground and have you or your kids help you by gently stepping on the dough to knead. Starting from the center and pressing out to the edges. Keep kneading until the dough reaches the edges of the bag. Then open it and gather it back up into a ball. Let it rest for about 2 1/2-3 hours. This resting is the most important part of the process to let the glutens really develop, making the noodles chewy and delicious.

Once the dough has rested again turn the dough out onto a lightly floured surface. Try to use as little flour as possible. Cut the dough in half and roll the dough out to about 1/4 inch thick. Fold into an envelope and cut the noodles to about 1/8 inch thick. Toss the noodles with a little cornstarch and set aside on sheet pan until ready to use.

*If you plan on making them in advance you can cut them and place them on a baking sheet pan until frozen and then into an air tight container. But they are best when cooked off right away.

Bring a large pot of salted water to a boil.

For the ginger beef, start by browning the ground beef in a large skillet over medium heat, seasoning with salt and pepper.

In a small bowl combine together the garlic, ginger, soy sauce, honey, sesame oil, gochujang and rice wine vinegar. Whisk until combined

Once the beef has browned, remove from the pan and add in the broccoli and mushroom with a little neutral oil and cook just until the mushrooms are tender and the broccoli is bright green. Add the beef back in and the ginger soy sauce. Let that simmer while you cook off the noodles.

Place the noodles into the boiling water and let them cook for about 30 seconds-1 minutes just until they float. Make sure not to over cook them. Place into the skillet and toss to combine letting the noodles absorb all the sauce. Spoon into serving bowls and garnish with green onions, black sesame seeds or cilantro if you wish. Enjoy!