Birria Beef Udon Noodle Bowl
These Birria Beef Udon Noodle Bowls blend two favorite flavors into one bold, crave-worthy meal! Tender birria beef, chewy udon noodles, melty cheese, and fresh vegetables come together in a wok with rich birria sauce. Top with crispy onions, sesame seeds, and extra broth for a dinner the whole family will love.
Equipment
- Large frying pan or skillet
- Large wok (optional, can use frying pan)
- Crockpot or slow cooker
- Cutting Board
- Chef's Knife
- Measuring cups and spoons
- Mixing spoon or tongs
- Grater for shredding cheese
- Serving bowls
Ingredients
- 2 Birria Bombs by EZ Bombs
- 1-2 lb Chuck Roast
- 1 cup Chihuahua Cheese shredded
- 2-3 tablespoon Kinders Cowboy Butter Seasoning
- ½ cup Red Cabbage shredded
- ½ cup Green Cabbage shredded
- ½ cup Shredded Carrots
- 1 bunch Cilantro finely chopped
- 2 packs Ka-Me Udon Noodles (14.2 oz, 4 total bags)
- 6 tablespoon Salted Butter
- 3 tablespoon Bachan's The Original Japanese BBQ Sauce
Toppings
- Fresh Lime quartered, optional
- Crispy Fried Onions optional
- Sesame Seeds optional
- Red Pepper Flakes optional
Instructions
- Heat 2 tablespoons of salted butter in a frying pan over medium-high heat. Sear all sides of the 1-2 pound chuck roast and evenly coat it with cowboy seasoning for extra flavor.
- Transfer the seared meat to a large crockpot. Add 4 cups of water and 2 Birria Bombs by EZ Bombs for extra flavor. Cover and cook on low for 8 to 10 hours until the meat becomes super tender.
- When ready to serve, shred about half a cup of red cabbage, half a cup of regular cabbage, finely chop cilantro, and shred your cheese finely. Set the vegetables and cheese aside. Shred the chuck roast in the crockpot and mix it with the broth until everything is coated. Leave the meat in the crockpot until ready to add to the noodles.
- In a large frying pan or wok, melt 4 tablespoons of salted butter over medium heat. Add pre-cooked udon noodles and 1 cup of birria sauce from the crockpot. Stir constantly until the noodles are fully coated.
- Add shredded carrots, both cabbages, and mix until thoroughly combined. Stir in 3 tablespoons of Bachan’s The Original Japanese BBQ Sauce and continue tossing until the noodles are evenly coated. Add more birria broth if needed.
- Add the shredded birria beef to the wok, then fold in most of the shredded cheese so it melts into the noodles and meat. Reserve a small amount of cheese to sprinkle on top when serving. Toss everything together until fully combined. Mix in extra birria sauce as needed.
- Serve immediately, topping each bowl with fresh cilantro, crispy fried onions, sesame seeds, and the reserved shredded cheese. Drizzle extra birria broth over the top for a bold, flavor-packed meal that everyone will love!
