Gyu Kaku Garlic Noodles Recipe
Craving those irresistible Gyu Kaku Garlic Noodles Recipe from your favorite Japanese BBQ restaurant? This copycat recipe brings the sweet, garlicky goodness straight to your kitchen with authentic flavors and simple ingredients.
Ingredients
- 100-150 g Japanese frozen udon or fresh thick Chinese/yellow/ramen noodles
- ¼ -⅓ carrot shredded or julienned
- ¼ onion sliced
- 2-3 cloves garlic minced
- ½ tablespoon fresh ginger minced (optional)
- 1-2 shiitake or regular mushrooms sliced (optional)
- Small amount Napa or regular cabbage thick sliced
- Japanese fish cake sliced (optional)
- ¼ -⅓ lb ground chicken beef, pork, or shrimp
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- ½ tablespoon rice wine vinegar
- ½ tablespoon honey + 1/2 tablespoon brown sugar or 1 tablespoon sugar
- ½ tablespoon sesame oil
- ½ teaspoon dashi powder optional
- Salt and pepper to taste
- Green onions sliced
- Red bell pepper diced
- Sesame seeds
- Bonito flakes optional
Instructions
- In a small bowl, whisk together soy sauce, sake, mirin, rice wine vinegar, honey, brown sugar, sesame oil, and dashi powder. Set aside.
- Prepare udon or thick noodles according to package directions. Drain and set aside, reserving a small amount of cooking water if needed.
- Heat a large wok or skillet over medium-high heat. Add a small amount of oil.
- Add your chosen protein (ground meat or shrimp) and cook until almost done, breaking up ground meat as needed.
- Add minced garlic and ginger to the pan, stir-frying for 30 seconds until fragrant. Add onions, carrots, mushrooms, and cabbage. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- Add the cooked noodles to the wok, tossing everything together. Pour the prepared sauce over the noodle mixture, tossing continuously for 1-2 minutes until everything is well coated and heated through.
- Taste and adjust seasoning with salt and pepper as needed. Transfer to serving plate and top with sliced green onions, diced red bell pepper, sesame seeds, and bonito flakes if using.
Video
Notes
Store leftover Gyu Kaku garlic noodles in the refrigerator for up to 3 days in an airtight container. Reheat in a skillet over medium heat with a splash of water or broth to prevent sticking, or microwave in 30-second intervals, stirring between each interval until heated through.