File Mar 19, 10 36 08 AMYou made that wonderful corned beef for St. Patrick’s Day. Now, you have all these leftovers. Sure, you can eat another meal of it. But, why not make a new dish that will dazzle your tastebuds? Same ingredients but completely different taste. I introduce to you the “Udon Corned Beef Stir-fry” – it’s an Irish-Asian fusion dish.

I came up with this recipe from our leftovers last year (we had so much)! I really didn’t want to eat a third meal of corned beef and all of its’ sides. I was figuring out what I could do with the leftovers to make it feel like a brand new dish and add some freshness to it. When unsure, stir-fry! It’s the best solution to leftovers or cleaning out your fridge. Or you could make soup, too.

File Mar 19, 10 35 48 AM

Ingredients (serves for 4)

  • leftover corned beef, roughly sliced or chopped (I had 1.3 lbs)
  • 4 udon blocks/packs (I got the ones in the freezer section)
  • ½ head of cabbage, sliced ¼ in. (or leftover cooked cabbage)
  • 5 carrots, sliced ¼ in. (or leftover cooked carrots)
  • 6 oz of spinach or any dark cooking greens
  • ½ cup of pickled mustard greens, coarsely chopped (or sliced pickled daikon)
  • 5 garlic cloves, minced
  • 2 green onions, sliced
  • cilantro, to garnish
  • optional: chili flake
  • optional: hot sauce

Instructions

If cooking with raw vegetables:

  1. In a large pot, bring water to boil. (Don’t forget to salt the water!) Next, place the udon the boiling water for quick blanche. You just want to put it in long enough to loosen the noodles. Then drain the udon and set aside.
  2. Heat up a large pan with cooking oil. When the pan is hot, add carrots and lightly season with salt and pepper. Stir for 2 minutes.
  3. Then add cabbage and garlic, lightly season with salt and pepper, and stir for 3 minutes.
  4. Add corned beef. Then stir for 2 minutes for the fat to render out and meat to distribute evenly. (The seasoning from the cooked beef will bring the flavor profiles to your vegetables and udon.)
  5. Next, add spinach or cooking greens and stir-fry it for about 2 minutes. (It will cook down.)
  6. Add the udon into the pan and stir everything together. Season with salt and pepper to taste. Optional: add chili flakes
  7. Plate the stir-fry udon and garnish with pickled mustard green, green onion, and cilantro. Hot sauce, if you like – I used Sambal.

If cooking with cooked leftover vegetables:

  1. In a large pot, bring water to boil. (Don’t forget to salt the water!) Next, place the udon the boiling water to quick blanche it. You just want to put it in long enough to loosen the noodle. Then drain the udon and set aside.
  2. Heat up a large pan with cooking oil. When the pan is hot, add corned beef and stir for 1 minute.
  3. Then add leftover cooked carrots and cabbage and stir for 1 minute.
  4. Next, add spinach or cooking greens and garlic. Stir-fry it for about 2 minutes.
  5. Add the udon into the pan and stir everything together. Season with salt and pepper to taste.
  6. Plate the stir-fry udon and garnish with pickled mustard green, green onion, and cilantro. Hot sauce, if you like – I used Sambal.

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I found adding fresh vegetables helped give the leftovers a new life. If you’re using leftover cooked cabbage and carrots, it’s okay. The green onions, cilantro, and pickled mustard green will still bring the freshness that’s need to the dish. By adding the pickled mustard green, it helps cuts the fat of the corned beef and brings in a crunchy texture to the dish. With this dish, you have sweet, pickled, salty, soft, crunchy, cooked, and raw components. Honestly, it’s everything to get your tastebuds going.

Hope you enjoyed this recipe post! Please feel free to post comments or ask any questions below. THANKS!

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