Black Pepper Beef Udon

Recipe by lacezhangDifficulty: Easy


Prep time


Cooking time



Glistening strands of chewy udon noodles flecked with bits of black pepper, the spice here playing a lead role with its assertive vocals ringing throughout the dish. No mere cursory grind of black pepper just because it's there. It's Beyonce in here, not Michelle. We want it loud, we want it proud. We also want the savoury-sweet sauce to be tightly wrapping itself around the noodles and beef - hey, it's all about that (punchy) flavour transfer. Okay, here's your cue to Go.Make.This.


  • 275g frozen udon

  • 150g beef shabu slices, cut cross-wise into thirds

  • 1/4 onion, sliced

  • 2 garlic cloves, minced

  • 1 to 2 teaspoons ground black pepper (adjust to taste)

  • 70ml water + 1/2 teaspoon cornstarch, mixed together

  • 1 tablespoon oyster sauce

  • 1 Tablespoon ketchup

  • 1 Tablespoon dark soy sauce

  • 2 teaspoons light soy sauce

  • 1 teaspoon shao xing wine

  • 1/2 teaspoon sesame oil

  • spring onions, for garnish

  • Oil, for cooking


  • Pour some boiling water over your frozen udon noodles - the noodle strands will soften and separate, about 30 seconds or so. Drain and set aside.
  • Heat your wok or pan up over medium-high and drizzle in about a tablespoon of oil. Add in your beef shabu slices. Let them sear lightly for about 30 to 40 seconds, separating the slices.
  • Add in your sliced onions, giving everything a good stir. Then add in the shao xing wine, and 1 teaspoon of the light soy sauce.
  • Add your minced garlic and black pepper, allowing the aromatics to bloom with the beef and oil.
  • Crank the heat up to high, then tip in your udon noodles, along with the oyster sauce, the remaining 1 teaspoon of light soy, the ketchup, and the dark soy sauce. Give everything a good stir to ensure that the sauces are evenly distributed.
  • Add in your water and cornstarch mixture. Once it comes to a boil and the sauce coats every strand of glistening noodle, switch off the heat. Drizzle your sesame oil over. Taste and adjust for seasoning, adding more light soy if desired.
  • Plate up and garnish with some spring onions.

About Me


When not working on recipes in her kitchen, cranking up her overused commercial (yes, you read that right) oven at home, Lace can be found reading about food, writing impassioned paragraphs about food, thinking about food till the wee hours of the night, shopping for groceries as a serious sport, or gazing longingly at bakery displays.




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