Sukiyaki with Udon Noodles and Vegetables Beef and Vegetable Noodle Hot Pot
For the toddler, serve a small bowl of plain udon noodles, a few slices of beef, and some carrot and mushroom pieces, all without the broth.
Ingredients
Kid-Friendly Version
For the toddler, serve a small bowl of plain udon noodles, a few slices of beef, and some carrot and mushroom pieces, all without the broth.
Recipe
Bring a large pot of water to a boil over high heat for the udon noodles.
While the water heats, slice the shiitake mushrooms, carrot, and napa cabbage into bite-sized pieces. Slice the green onions diagonally.
Cook the udon noodles according to package directions (usually 2-3 minutes for fresh, 5-6 for frozen), then drain and rinse under cold water to stop cooking. Set aside.
In a small bowl, whisk together soy sauce, mirin, sake, sugar, and water to make the sukiyaki sauce.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and cook for 1-2 minutes until browned but not fully cooked. Remove beef and set aside.
In the same skillet, add the mushrooms, carrot, and napa cabbage. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Pour the sukiyaki sauce into the skillet with the vegetables. Bring to a simmer over medium heat, then return the beef to the pan. Add the cooked udon noodles and toss gently to combine. Cook for 2-3 minutes until everything is heated through and the sauce slightly thickens.
Sprinkle sliced green onions over the top and serve hot.
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