An ultra-creamy, spicy udon dish with a delightful kick
I’m sure it surprises no one that Udon are my thing and that I love Sichuan cuisine.
While testing my Sichuan boiled beef recipe, I thought, why not do the same thing with udon?
So I tweaked the recipe to create this Sino-Japanese hybrid that is every bit as delicious as it is spicy and creamy.
The main ingredients of Sichuan udon
Beef: The star of the dish, supplying both protein and flavor. Choose a well-marbled cut that cooks quickly (ribeye, sirloin, etc.).
Shaoxing wine: Adds aroma and depth to the marinade.
Dark soy sauce: Lends depth and a rich color to the meat.
Cornstarch : Thickens the sauce and helps tenderize the meat
Sesame oil : Imparts a toasted, nutty aroma to the marinade.
Egg: Binds the marinade and further tenderizes the meat.
Cooking oil: Used for stir-frying and searing the various components of the dish.
Dried chilies: Bring the heat
Sichuan peppercorns: Offer their signature citrusy, tongue-tingling aroma.
Sichuan bean paste (Doubanjiang): A fermented blend of soybeans, chilies, and salt. It is the soul of the dish, adding depth and complexity. It enriches the broth with a spicy, umami punch that defines Sichuan cooking.
Chili powder : Boosts the broth’s heat. You can use Korean gochugaru
Unsalted broth or water: Forms the liquid base. If you use only water, add a pinch of MSG to compensate
MSG (optional): Enhances the dish’s overall flavor.
Coriander: A fresh, vibrant garnish for the finished bowl.
Creamy Spicy Udon noodles
Ingredients
- 200 g pre-cooked udon noodles
- 200 g beef
Beef Marinade
- 1 teaspoon Shaoxing wine
- 1 teaspoon dark soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 egg
For the broth
- 0.5 tablespoon coarsely crushed Sichuan peppercorns
- 1 deseeded and sliced dried chili
- 2 tablespoons oil
- 3 cloves garlic sliced
- 1 tablespoon Sichuan chili bean paste
- 1 teaspoon chili powder gochugaru
- 350 ml water
- 1 stalk spring onion white and green parts separated, thinly sliced
- 1 tablespoon sugar
For the garnish
- cilantro chopped
Procédé
- Slice the beef thinly
- Add the marinade ingredients
- Mix with your hands until the liquid is absorbed
- Add the sesame oil and mix well, then let rest for 20 minutes
- Drain as much marinade liquid as possible and stir-fry over medium-high heat in a little oil, then set aside
- Pour some oil into a wok
- Add the white part of the spring onion and the garlic; stir-fry for 2 minutes over medium-high heat.
- Add the chili and Sichuan peppercorns, the Sichuan chili bean paste, the sugar and the chili powder.
- Stir-fry over low heat until fragrant (2-3 minutes)
- Add the water and bring to a boil over high heat
- Lower to medium heat. Add the pre-cooked udon and let the liquid reduce, gently stirring to separate the noodles
- Once it has reduced well, add the beef back in, simmer to thicken, mix, garnish and serve
