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Thinly Sliced Ribeye Yaki Udon
This quick and satisfying meal is a sleeper hit, and it's no surprise why. The springy udon noodles get tossed in a deeply savory sauce and stir-fried alongside alongside delicious marinated beef ribeye. Green cabbage and shishito peppers add some fresh and crunchy goodness to the mix. It's a burst of umami flavor in every bite!
Nutritional facts
Protein
13g
Carbs
73g
Calories
530
Fat
20g
Ingredients
Sesame Oil, Soy Sauce, Carrots, Seasoned Rice Wine Vinegar, Garlic, Udon Noodles, Sugar, Onion, Light Soy Sauce, Jalapeno Peppers, Cabbage, Green Onion, Oyster Sauce, Rice Wine, Canola Oil, Rib-Eye Beef, Shishito Peppers, Sesame Seeds
Reviews
4.5
Based on 323 reviews
Natasha Noel · 08/28/24
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About Sergio Tominaga
ChefSergioTominagawas born in Peru and lived in Japan for 4 years. He started his career 12 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the
Mixture between Peruvian and Japanese culture).Finalizing his career he started working with his brother but after a few years he worked in Maido (No 1 restaurant in LatinoAmerica and No 7th worlds 50 best) and also in Sushi Pop by Micha as an Executive Chef.SergioCooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and nikkei sushi.
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