Beef Yakitori with Udon Noodles Beef Yakitori with Udon Noodles

Beef Yakitori with Udon Noodles

These quick Japanese style kebabs are full of flavour. Pieces of thin cut beef steaks threaded on to skewers with spring onions and brushed with a yakitori sauce. Made with: light soy sauce, sugar, Japanese rice wine and sesame seeds. The yakitori dish is served with udon noodles (mixed with mushrroms and pak choi) and is fantastic.

prep time
10 mins

cook time
15 minutes

4 people


  • 350g/12oz thin cut, picanha or sirloin steaks, cut into 2.5cm/1inch pieces
  • 8 spring onions, topped, tailed and cut into 2.5cm/1inch sticks
  • For the Yakitori Sauce

  • :60ml/4tbsp light brown sugar
  • 120ml/8tbsp light soy sauce
  • 120ml/8tbsp Japanese mirin or rice wine
  • 20ml/4tsp toasted sesame seeds
  • For the Udon Noodles

  • :175g/6oz Udon noodles
  • 45ml/3tbsp sesame oil
  • 1 red chilli, deseeded and finely chopped
  • 100g/4oz oyster mushrooms, roughly chopped


  1. Soak 6-8 short wooden skewers in cold water for 20 minutes.
  1. To prepare the sauce: in a large bowl mix together the sugar, soy sauce, mirin or rice wine and toasted sesame seeds.  Add the beef and spring onions.
  1. Cook the noodles according to the packet instructions. Drain and toss in 15ml/1tbsp of the sesame oil.
  1. Thread the beef and spring onions onto the skewers and cook under a preheated moderate grill for 2-3 minutes on each side, brushing with the remaining sauce.
  1. Heat the remaining oil in a large non-stick pan.  Add the chilli, mushrooms and pak choi for 3-4 minutes, or until the pak choi softens. Add the noodles and any remaining sauce and heat for 2-3 minutes until the noodles are hot. Spoon onto a large bowl or plate.
  1. Add the beef yakitori on top of the noodles, garnish with the remaining sesame seeds and serve.