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Cheesy Beef Udon

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Easy flavorful  weeknight meal for you and your family- try this cheesy beef udon noodles on a busy weekday night!

If you love Udon as much as i love it- you will really enjoy this simple pasta dish. Udon is mostly known to be served in Japanese restaurants, but you can easily purchase it online or at some supermarkets. China town or Japan town would be a great place to buy udon noodles (San Francisco has both).

My kids crave noodles at any kind all the time, and this dish is totally kids- friendly ( toddler approved too!) .

Also try this beef recipes:

cheese beef udon
Print Recipe
5 from 2 votes

Cheesy beef udon

Easy flavorful weeknight meal for you and your family- try this cheesy udon noodles on a busy weekday night!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: beef udon
Servings: 4 servings
Calories: 369kcal
Author: Tatiana


  • 12 oz lean ground beef
  • 1/3 lb udon noodles (uncooked)
  • 1 cup shredded cheese (cheddar will work great)
  • 1 tespoon garlic powder
  • 1/2 onion
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 1 tablespoon olive oil


  • Heat oil in a medium size skillet.  Chop the onion and put in to a skillet. Cook for about 3 minutes over medium heat until very fragrant. Add ground meat. Cook stirring until browned.
  • Add spices and cheese. Stir.
  • Meanwhile cook Udon noodles according to the package directions in a different pot. Drain well. Add to the beef skillet, mix. Add salt and pepper to taste


Calories: 369kcal | Carbohydrates: 27g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 686mg | Potassium: 335mg | Fiber: 2g | Sugar: 4g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 2.3mg

Nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators.

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Recipe Rating


Tuesday 29th of May 2018

I have never thought about adding cheese to Udon so very fresh idea and give me some different perspectives.

Robin Gagnon

Tuesday 29th of May 2018

I never thought to make a cheesy version of udon, but why not!