Udon Stir-Fry with Grilled Filet Mignon and Water Chestnuts

This delicious Udon stir-fry combines tender grilled filet mignon with crunchy water chestnuts and vibrant green beans, all tossed in a savory soy sauce. The addition of bamboo shoots and a ramen noodle soup base adds depth and richness, creating a satisfying and balanced dish that pays homage to traditional Asian flavors while offering a unique twist. Perfect for a cozy dinner or a special occasion.

Ingredients:

• 8 oz udon noodles
• 1 lb filet mignon
• 1 cup green beans, trimmed
• 1 cup water chestnuts, sliced
• 1 cup bamboo shoots, drained
• 1/4 cup soy sauce
• 1 cup chicken base stock
• 1 cup vegetable stock
• 2 tbsp mayonnaise
• 2 tbsp olive oil
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions:

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. Season the filet mignon with salt and pepper. Grill the steak over medium-high heat for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest before slicing.
3. In a large skillet or wok, heat olive oil over medium heat. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
4. Add the green beans and water chestnuts to the skillet, stir-frying for about 3-4 minutes until the beans are tender-crisp.
5. Stir in the bamboo shoots, cooked udon noodles, soy sauce, chicken base stock, and vegetable stock. Toss everything together and cook for an additional 3-4 minutes until heated through.
6. Slice the grilled filet mignon and place it on top of the stir-fried noodles. Drizzle with mayonnaise for creaminess and garnish with sesame seeds before serving.