Miso Sesame Beef Noodle Bowl Recipe

Who among us doesn't love a good grain bowl? An all-in-one meal, a grain bowl has all the healthy elements of a salad with the hearty addition of grains like rice, quinoa, and farro. A noodle bowl takes this one step farther, combining fresh veggies and plenty of protein with saucy, versatile noodles. Like a deconstructed stir fry, a noodle bowl can be eaten hot off of the stove or cold and on-the-go, making it perfect for meal prep during the week. Best of all, noodle bowls are easy to put together and customize, meaning you can eat them again and again without getting tired of the recipe.

This noodle bowl recipe written with developer Michelle McGlinn combines a soy and sesame-marinated beef with saucy miso udon noodles, crunchy broccolini, sauteed mushrooms, and a soft-boiled egg. Full of spicy, salty, umami flavors, this noodle bowl is like having your favorite takeout made right in your own kitchen. Best of all, you can switch the veggies, noodles, or even the steak for a totally new bowl with the same great flavors.

You'll first need oil, soy sauce, sesame oil, rice vinegar, and garlic, which you'll use for both the steak marinade and the noodle sauce. You'll also need ginger, white miso, chili sauce, and honey. For the steak, choose a cut that sears quickly and easily, such as sirloin, strip, or flank. As for the noodles, choose a fresh noodle that can be stir fried in sauce, like chunky udon or silky lo mein. From there, you'll just need the veggies and eggs: Grab a few bunches of broccolini, a pack of mushrooms (crimini, white, or shiitake all work here), and four eggs.

In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons rice wine vinegar, 2 teaspoons sesame oil, 2 cloves grated garlic, and the grated ginger.

Add steak to a sealable bag and pour half of the marinade into the bag (about 2 tablespoons). Seal the bag and let the steak marinate for at least 30 minutes or up to 8 hours.

In the meantime, make the eggs. Fill a saucepan with 3 inches of water and bring to a boil over medium heat.

Gently lower the eggs into the boiling water. Boil for 6 minutes.

Remove the eggs from the water and plunge immediately into a bowl of cold water and ice.

Remove the shells from the eggs and slice in half.

Heat the oil in a skillet over medium heat.

Add the mushrooms and cook until glossy, about 5 minutes.

Add 1 tablespoon of the reserved steak marinade to the mushrooms and toss to coat. Remove from the skillet and set aside.

Add the broccolini and cook until bright green and tender, about 5 minutes.

Add the remaining marinade and stir to coat, then remove and reserve the broccolini.

In a small bowl, whisk together the miso, 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon chili sauce, 1 teaspoon sesame oil, 1 clove grated garlic, and the honey.

Add the udon noodles to the skillet with ½ cup water. Gently toss over medium heat until noodles separate.

Add the miso sauce and toss with the udon noodles.

Remove the udon noodles and divide among bowls.

Add the steak to the skillet, adding more oil if needed. Sear on either side until browned, about 2 minutes per side.

Remove the steak from the skillet and slice.

Add the vegetables, eggs, and steak to the noodles in the bowls to serve. Optionally garnish with sesame seeds.

Udon noodles are sold two different ways: fresh and dry. This recipe is written for the fresh noodles, which are either refrigerated or shelf-stable but always pliable, squishy, and ready to stir-fry. The dry noodles, on the other hand, are sold like most boxed pasta and require boiling first to hydrate into a pliable noodle. This udon noodle is shaped a little differently than the fresh counterpart, being a little flatter and thinner. You can use either udon here, but if you use the dry noodle, you will need to boil and drain the noodle before tossing with sauce in a wok or skillet.

You are not limited to udon noodles, either. While udon is a typically thick and sticky noodle that holds onto sauces like this one well, you can use any of your favorite noodles. For example, ramen noodles make a great alternative, as well as lo mein or even soba noodles. You can also use spaghetti, bucatini, or linguini, which are similar shapes to lo mein and udon.

The best part of a grain bowl, salad, or noodle bowl? The versatility. This noodle bowl is inspired by Japanese cuisine, using udon noodles, miso, and jammy eggs (think ramen eggs), but can be paired with many different vegetables, proteins, and even sauces. For vegetables, you can add baby corn, water chestnuts, regular broccoli, cauliflower florets, spinach, or julienned carrots. If you don't like steak, you can switch the beef for chicken, salmon, shrimp, or even tofu.

As for the sauces and toppings, you can add creative options here, too. We like a spoonful of chili crisp for added spice and a sprinkling of sliced scallion for extra flavor. You can also add Sriracha, or whisk the Sriracha into mayonnaise for a quick and easy spicy mayo. If you're feeling ambitious, you can also whip up a quick yum yum sauce, which pairs well with seared steaks and vegetables. If sauces aren't your thing but you're looking for something creamy to add? You can't go wrong with fresh avocado.