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Boil udon noodles per the instructions to al-dente. Rinse them in running cold water until the noddles cool down completely, then drain (note 3).
Add all the Broth ingredients in a saucepan and bring it to a boil.
Put all the Beef Toppings ingredients, except beef, into a skillet and bring it to a boil over medium heat.
Add beef to the skillet, untangling each slice of the beef. Cook until a small amount of liquid is left at the bottom of the skillet - see the photo in the section, HOW TO MAKE BEEF UDON (NIKU UDON) in the post.
Turn the heat off and leave until required.
Bring water in a saucepan to a boil and blanch the udon noodles to warm them up. Drain well and transfer to a serving bowl.
Pour the hot broth over the noodles. Untangle the noodles in the broth if required.
Transfer the beef (note on top of the noodles and scatter the chopped shallots/scallions over the beef. Serve immediately.