Udon Noodle with Oyster Sauce and Beef
11 Jun

Udon Noodle with Oyster Sauce and Beef

Another Chinese classic, Oyster sauce is widely available in all supermarkets but has to be mixed with dark soy and sugar, Neds oyster sauce is a well balanced blend of the 3 ingredients and only needs a splash of sesame oil once the dish is ready.

Best to be served in stir fries with any types of noodles, it goes very well with chicken or beef.

(serves 1 person - to cook more multiply the portioning - for best results cook 1 portion at the time)

  • 80g Neds oyster sauce
  • 200g ready for wok udon noodles
  • 1 teaspoon rapeseed oil
  • 100g rump steak (can also use more expensive cuts like sirloin)
  • 20g onions
  • 70g carrots
  • 50g pak choi
  • 50g beansprouts
  • 15g fried shallots
  • 1 teaspoon of sesame oil


  • Slice the beef really thin into flag shape strips 4 x 2.5 cm
  • Marinate the strips in a little bit of rapeseed oil, pepper and half teaspoon of the Neds oyster sauce for 1 hour min
  • Dice the onion
  • Peel the carrot cut it into half moon shapes about 5mm thick
  • Clean and wash the pack choi get rid of the root and plit the leaves in single pieces
  • Beansprouts come ready to use
  • Fried shallots can be found in chinese supermarkets and come ready to use


  • Use a wok
  • Make it really hot
  • Add the marinated beef and stir fry till cooked
  • Take the beef out and put it on the side
  • Add the oil to the wok when hot add the onion and stir fry till golden
  • Add the carrots stir fry for 30 seconds
  • Add the pak choi, bean sprouts and beef
  • Add the udon and a tablespoon of water
  • Stir fry it all till the water has gone and the udon become shiny
  • Add the Oyster sauce and stir in well till it’s all well amalgamated
  • Finish off when the sauce has been absorbed forming a creamy texture around the udon noodles, there should be no sauce dripping off the noodles
  • Add the sesame oil and stir it in
  • Plate the dish and garnish with the fried shallots