Name: Cheeseburger Udon Stir-Fry
Total time: 30 min
Yield: Serves 4
Cuisine: Asian
Ingredients: 1 pound frozen udon noodles; ¼ cup sake; ¼ cup soy sauce; 1½ tablespoons red miso; 2½ teaspoons sugar; 1 tablespoon vegetable oil; 1 pound 85 percent lean ground beef; 1 teaspoon table salt; ½ onion, sliced thin; 3 scallions, white and green parts separated and sliced thin; 2 teaspoons grated fresh ginger; 4 slices American cheese; ½ head iceberg lettuce, sliced thin; 2 vine-ripened tomatoes, cored and cut into ¾-inch pieces

Why This Recipe Works

This dish takes two comfort food favorites and fuses them into one satisfying stir-fry. Browning the ground beef in larger chunks mimics the texture of a burger patty. The chewy udon noodles are a perfect stand-in for a bun, soaking up all the savory flavors. A sauce made with sake, soy sauce, miso, and a touch of sugar brings layers of umami depth that balance the meat’s richness. American cheese melts directly onto the hot noodles, tying everything together. Lettuce and chopped tomatoes add crunch and freshness, just like your favorite burger fixings, for a dish that’s both playful and deeply satisfying.

Before You Begin

You can substitute 8 ounces of dried udon noodles for the pound of frozen noodles. Cook them in boiling water according to the package directions.

Instructions

Microwave 1 pound frozen udon noodles in large bowl until just thawed, 1 to 3 minutes. Place noodles under running water and use your hands to gently separate them. Drain noodles well. Mix ¼ cup sake, ¼ cup soy sauce, 1½ tablespoons red miso, and 2½ teaspoons sugar together in small bowl.

Heat 1 tablespoon vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add 1 pound ground beef and 1 teaspoon salt and cook, breaking up meat into large pieces with wooden spoon, until browned, 3 to 5 minutes.

Stir in ½ onion, sliced thin; thinly sliced whites of 3 scallions; and 2 teaspoons grated ginger and cook until fragrant, about 1 minute. Stir in noodles and sake mixture and cook, stirring, until sauce is absorbed, about 2 minutes.

Working quickly, divide noodles between 4 serving bowls. Divide 4 slices American cheese across hot noodles. Divide ½ head iceberg lettuce, sliced thin, among bowls and top with 2 tomatoes cut into ¾-inch pieces and thinly sliced greens of 3 scallions. Serve.