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
Instructions
- 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
This creamy spicy udon took me right back to weekends at my aunt’s place, when she’d simmer something fiery and garlicky and the whole kitchen smelled like chili and comfort. The Sichuan peppercorn tingle with the tender beef feels like that same cozy heat, just with noodles I could never stop slurping 🙂
Such a fun Sino-Japanese twist, the creamy spicy broth and that numbing Sichuan peppercorn kick taste as good as (honestly better than) the udon bowls I’ve paid for at restaurants. The beef stayed so tender with the marinade, and the sauce clung perfectly to the noodles 😋
This creamy, spicy udon took me straight back to my childhood, when my aunt would make a peppery noodle soup and insist the secret was to toast the aromatics until the whole kitchen smelled incredible. The Sichuan peppercorn tingle and that rich broth feel like a grown-up version of those cozy bowls, only with a bigger kick 🙂
Such a smart, balanced bowl, plenty of protein from the beef and a lighter broth than expected, yet still ultra-creamy and satisfying. Loved the Sichuan peppercorn kick and how fresh cilantro keeps it feeling nutritious and not too heavy 🙂