Snug Harbor Wine

Japanese Noodle Bowl

Serves 4

What to Pair With

This week we are featuring a Pinot Grigio from Santome that is a perfect pairing with this dish. High in acid with notes of exotic fruits, the wine will balance the flavors and heat of the recipe.

This is a loose translation of a flavorful Japanese recipe with a little bit of my own twist. It is also a great way to use bits of vegetables from your crisper drawer.

This recipe uses wide udon noodles that provide a chewy texture to the dish. Other noodles may be used as well, but try and find udon or soba for best results.

My sauce is a mix of soy and oyster sauce with a little rice vinegar and brown sugar. I think you’ll find it a flavorful addition of both sweet and sour elements.

Lastly, in addition to adding chili flakes, I also stirred in a 1/4 cup of kimchi. This adds a big kick of heat, so use if desired.

Ingredients

4-6 oz beef, sliced thin
1 red bell pepper, sliced
1 small onion, sliced
1 carrot, peeled and sliced into sticks
4 oz mushrooms, sliced
2 scallions, chopped
1 tsp chili flakes
1 tbsp kimchi or chili paste (optional)
Olive oil
Salt

1 lb udon noodles (preferably wide)

Bunch of cilantro or parsley, chopped
Sesame seeds

Sauce:
4 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp oyster sauce
1 tbsp brown sugar

Preparation

Prepare a pot for the noodles. Cook according to directions but drain 1 min before done.
While the noodles are cooking, in a large wide skillet, add 1 tablespoon of oil and cook the beef slices, 2 min per side. Set aside beef.
Add another tablespoon of oil and add pepper, onion and carrot. Cook 5 min.
Add mushrooms and scallions, 2 tsp salt, chili flakes and half of the parsley. Cook 5 min.
Add the noodles and sauce. Stir to combine. Reduce the sauce until thinkened.
Stir in chili paste if desired.
Serve with parsley and sesame seeds as a garnish.

 

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.

If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!

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