Mouthwatering Black Pepper Beef Udon Noodles

Make tasty Black Pepper Beef Udon Noodles in 15 minutes!

I enjoy preparing numerous dishes infused with the delightful taste of black pepper, as I have a true fondness for it! Among my creations, the black pepper udon recipe holds a special place.

Today, I present to you a slightly modified – dare I say, enhanced – rendition of that same recipe. It boasts a quicker preparation time, requires fewer ingredients, and yet, doesn’t compromise on flavor in any way! I genuinely mean it when I tell you that this particular dish has become a much-loved and frequently repeated lunch option for me lately!


Udon, a thick type of Japanese noodle made from wheat flour, offers a delightful chewiness that makes it incredibly satisfying to savor. Personally, it ranks among my top favorite noodles!

These noodles are commonly available in two forms: fresh, sold in packaged blocks or squares, and dry variants. I find the fresh udon noodles preferable due to their convenience; they don’t require any pre-cooking. However, it’s advisable to blanch the fresh udon briefly to loosen them up. Simply place the block into boiling water and gently wiggle it to release the noodles. Care should be taken during this process, as the noodles are delicate and can break easily, resulting in chunky pieces instead of long strands. To free the noodles, I like to use chopsticks for a delicate touch.

To enhance the ease of loosening, one can consider adding oil to the water. However, I personally prefer using my chopsticks to gently coax the noodles.

As for this particular recipe, I directly placed the block of noodles into the sauce, as the sauce is sufficiently liquid to boil the noodles together.


Feel free to use any beef from your fridge! In my recipe, I used strips of flank steak, which I marinated to enhance tenderness and flavor.

For this recipe, you’ll need thinly sliced shabu-shabu beef, and the best part is, no marination is required! It cooks up quickly, making it a fantastic hack for delicious beef dishes in no time.


I love using my Black Pepper Beef sauce recipe; it’s incredibly simple, requiring just three essential ingredients. What makes it truly special is how it manages to pack so much flavor with so few components.

The main components of this sauce base are:

  • Dark Sweet Soy Sauce or Kicap Manis: This not only adds the perfect balance of saltiness and sweetness but also lends an attractive dark hue to the dish.
  • Tomato Paste Concentrate: Rich and flavorful, tomato paste brings a delightful tang to the sauce without any added sugar. If you prefer, you can substitute it with tomato ketchup, but remember to double the amount to match the taste of tomato paste. Do note, though, that the ketchup might make the sauce slightly sweeter.
  • Oyster Sauce: Adding a touch of saltiness and a subtle umami flavor, oyster sauce elevates the dish to a whole new level.


  • A Packet of Fresh Udon – 200 g
  • Shabu Shabu Beef – 100 g
  • Onion – ½
  • Garlic, minced – 1 tsp
  • Ginger, minced (optional) – ½ tsp
  • Dark Soy Sauce (or Kicap Manis) – ¼ cup
  • Oyster Sauce – 1 tbsp
  • Tomato paste – 1 tbsp
  • Black Pepper (adjust to preference) – 2 tbsp
  • Water – 1 cup
  • A handful of Chye Sim (or any leafy greens)
  • Cornstarch slurry of 2 tbsp Cornstarch + water


  • Heat oil in a pan and sauté onions, garlic, and ginger until fragrant.
  • Next, add the beef slices and cook them thoroughly.
  • Mix in the dark soy sauce, oyster sauce, tomato paste, and black pepper with the beef, and incorporate them well. To create a liquid sauce, add some water, which you can pre-mix with the other sauce ingredients in a separate bowl for convenience.
  • Now, add the udon noodles to the sauce and gently loosen them until they are no longer clumped together.
  • Allow the sauce to come to a boil before adding the leafy vegetables.
  • Gradually add the cornstarch slurry, a little at a time, until the sauce reaches the desired thickness. Once the sauce has thickened, your delicious dish is ready to be served!


Are black pepper noodles spicy?

Prepare a delectable dinner by making Black Pepper Noodles – a delicious and spicy noodle dish that bursts with flavor

Can I make this dish vegetarian or vegan-friendly?

Yes, you can! To make a vegetarian version, simply omit the meat and replace it with your favorite assortment of vegetables like mushrooms, broccoli, or zucchini. For a vegan-friendly option, use plant-based protein alternatives such as tempeh or seitan instead of meat.

How do I ensure that the udon noodles don’t stick together while cooking?

To prevent udon noodles from sticking together, be sure to cook them in a large pot of boiling water and stir occasionally during the cooking process. After draining the noodles, rinse them with cold water to remove excess starch and separate any clumps gently with your chopsticks.

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