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4 cups cooked fresh udon noodles
3 Tbsp. Kraft Chicken'N Rib BBQ Sauce
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. oil
3/4 lb. (340 g) beef tenderloin, cut into bite-size pieces
1 piece gingerroot (2x1 inch), peeled, cut into matchlike sticks
2 cloves garlic, minced
1/4 lb. (115 g) Mexican chorizo, cooked, cut lengthwise in half and thinly sliced
1 cup shiitake mushrooms, stems removed and caps thinly sliced
1 stalk celery, thinly sliced
1/2 cup matchlike carrot sticks
2 green onions, cut diagonally into thin slices
1/2 cup loosely packed coriander leaves
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How do I make it ?
Heat noodles in boiling water as directed on package; drain. Meanwhile, mix barbecue sauce and soy sauce.
Heat oil in wok on high heat. Add beef, ginger and garlic; stir-fry 2 min.
Add chorizo, mushrooms, celery and carrots; stir-fry 3 min. Stir in noodles and barbecue sauce mixture. Stir-fry 2 min. or until vegetables are crisp-tender and beef is done. Stir in onions. Place on platter; top with coriander.
Kraft Kitchen Tips!
Udon noodles are thick Japanese noodles similar to spaghetti. They can be round or square and made from either wheat or corn flour. Fresh and dried udon are available in Asian markets and well-stocked grocery stores.
Prepare using oyster or cremini mushrooms.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 5 g
Cholesterol 70 mg
Sodium 1200 mg
Carbohydrate 38 g
Fibre 2 g
Sugars 6 g
Protein 29 g
4 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.