Umami-Loaded Chicken & Beef Noodle Stir-fry with Soft-Boiled Egg
Tender slices of chicken and beef are wok-seared with caramelized onions and garlic, then tossed with chewy udon noodles in a rich soy-sesame glaze. Topped with a jammy soft-boiled egg, each bite balances savory, sweet, and nutty notes.
Umami-Loaded Chicken & Beef Noodle Stir-fry with Soft-Boiled Egg
shopping_basketIngredients
- 8 oz boneless skinless chicken thighs, sliced thin
- 8 oz beef sirloin or flank steak, sliced thin
- 12 oz fresh udon noodles (or 8 oz dried ramen noodles, cooked to al dente)
- 4 large eggs
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil (or neutral oil)Missing (Pantry Staple)
- 3 tablespoons soy sauceMissing (Pantry Staple)
- 1 tablespoon dark soy sauce (or 1 extra tablespoon regular soy sauce)Missing (Pantry Staple)
- 1 teaspoon granulated sugarMissing (Pantry Staple)
- 1 tablespoon sesame oilMissing (Pantry Staple)
- Salt and white pepper to tasteMissing (Pantry Staple)
- Water for boiling eggs and noodlesMissing (Pantry Staple)
Nutrition Per Serving
Calories
380
Protein
29g
Fat
18g
Carbs
30g
restaurantInstructions
Prepare Soft-Boiled Eggs
Bring a small pot of water to a rolling boil. Gently lower the eggs into the water and boil for exactly 6 minutes. Transfer to an ice bath and let cool for 2 minutes, then peel and set aside. The yolk should be jammy and slightly runny.
Marinate and Cook Noodles
In a bowl, toss sliced chicken and beef separately with 1 tablespoon soy sauce, a pinch of white pepper, and 1 teaspoon vegetable oil. Let marinate 5 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook udon noodles according to package directions until just tender, then drain and rinse under cold water to stop cooking. Toss with 1 teaspoon sesame oil to prevent sticking.
Stir-Fry the Aromatics and Meats
Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon vegetable oil, then the sliced onion. Stir-fry for 1 minute until lightly charred. Add garlic and cook 30 seconds. Push onion and garlic to the side, add the chicken in a single layer. Sear for 1 minute without stirring, then flip and cook 30 seconds. Remove chicken. Repeat with the beef, adding another 1 tablespoon oil if needed. Sear beef 1 minute per side, then remove.
Combine and Glaze
Return all meats, onions, and garlic to the wok. Add the cooked noodles, remaining 2 tablespoons soy sauce, dark soy sauce, sugar, and 1 teaspoon sesame oil. Toss vigorously over high heat for 1–2 minutes until everything is evenly coated and heated through. Taste and adjust with salt or white pepper. Serve immediately, topping each bowl with a halved soft-boiled egg.
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