This simple, refreshing bowl of chilled Udon with hot, juicy steak is the perfect weeknight dinner thanks to our new obsession, Bachan's Japanese Barbecue Sauce.


  • 1/4 cup Bachan's Japanese Barbecue Sauce 
  • 1 lb. Hanger Steak
  • 16 oz. fresh udon noodles, or ramen noodles, rice noodles. 
  • 1 cup fresh herbs, stems removed (cilantro, thai basil, mint)


  1. Cook the fresh Udon for 45 seconds in boiling water until chewy (don't cook too long or they will be soggy).  Strain and run under cold water until chilled. Drain.
  2. Rub steak with olive oil, grill on high heat until medium-rare. 
  3. Toss fresh herbs, Japanese Barbecue Sauce and Udon in a bowl and top with grilled steak. Douse in more Barbecue Sauce to taste. 

    Pro Tip: If you have the time, marinate the steak for up to a day in Bachan's Japanese Barbecue Sauce! 

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