Instructions

• Cook the 10 ounces udon noodles according to the package directions; drain and set aside.
• In a large skillet over medium-high heat, add 1 pound lean ground beef. Break it up with a spatula and cook until mostly browned (about 5–7 minutes).
• Add 4 cloves minced garlic and cook 1 minute, until fragrant. Drain and discard excess fat from the skillet.
• While the beef is cooking, whisk together ½ cup soy sauce, ¼ cup brown sugar, ¼ cup beef broth, 2 tablespoons hoisin sauce, 2 teaspoons ginger paste (or grated ginger), and 1 teaspoon red pepper flakes (optional) in a bowl.
• Pour the sauce over the beef, stir to combine, and cook until the beef is fully cooked and the sauce begins to simmer, about 2–3 minutes.
• Add the drained udon noodles to the skillet and toss or stir gently to coat the noodles evenly with the beef and sauce.
• In a small bowl, whisk 2 tablespoons cornstarch with ¼ cup water until smooth. Pour the cornstarch slurry into the skillet and stir constantly until the sauce thickens and becomes glossy, about 1–2 minutes.
• Remove the skillet from the heat and serve immediately.