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Thinly Sliced Ribeye Yaki Udon

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by Sergio Tominaga

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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!

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Nutritional facts

Protein

13g

Carbs

62g

Calories

400

Fat

12g

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, Toasted Sesame Seeds, Rib-Eye Beef, Shishito Peppers

Reviews

4.5

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Based on 478 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

too much salt

Carol Carol Davies · 04/01/25

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About Sergio Tominaga

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Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 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 (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks 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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