Easy Rice Cooker Black Pepper Beef Udon – all in one pot! Dump-and-go with a rice cooker for a full-flavoured, effortless meal.

Did you know you can cook noodles in your rice cooker? My Rice Cooker Black Pepper Beef Udon cooked is going to be your new favourite noodle recipe for weekdays! By the way, I also have an equally easy stovetop Black Pepper Beef Udon recipe right here.

This recipe combines chewy udon noodles, crisp bell peppers, and tender slices of beef, all enveloped in a punchy black pepper sauce that’s super flavourful and delicious – best of all, with minimal effort and cleanup!

Why You Will Love This Recipe

Easy Preparation: With just a few simple steps, you can have a hearty meal ready in no time.
Flavourful Easy Sauce: Minimal ingredients are required to make the rich and robust sauce that coats every bite of noodle.
Customisable: Easily adapt the sauce components, vegetables and protein to your preference, making it versatile for different tastes.
Minimal Cleanup: Cooked entirely in a rice cooker, this recipe reduces the number of pots and pans used.

Key Ingredients

Udon Noodles: Any udon will work, in this recipe I used fresh ones. If using frozen, make sure to thaw in hot water before use. If you prefer to cook the udon noodles according to packet instructions, add it in only in the last 5 minutes to not overcook the udon.

Beef: Thinly sliced beef (flank steak or sirloin). I used ‘shabu shabu beef’ which is readily-available thinly sliced beef.

Vegetables: Red and green bell peppers to add colour, crunch, and nutrition. Feel free to replace it with your vegetable of choice such as mushrooms, carrots, or broccoli.

Black Pepper Sauce: This recipe is made super easy with this ultra delicious black pepper sauce! Simply combine the ingredients, and garlic, ginger, dark sweet soy sauce (or Kicap Manis), oyster sauce, tomato ketchup, black pepper, water, and cornstarch for thickening. Feel free to adjust the black pepper according to your preference!

Key Steps to Making It

1. Prepare the Sauce

In a bowl, mix dark soy sauce (or Kicap Manis), oyster sauce, tomato paste, black pepper, minced garlic and minced ginger. I used garlic and ginger paste instead.

Taste the sauce, and see if it’s to your liking! Add more black pepper if you enjoy it extra peppery like I know.

Once you’re pleased with the flavour, add water and cornstarch. Stir to combine, ensuring the cornstarch is fully dissolved.

2. Assemble in the Rice Cooker

Pour the prepared sauce into the rice cooker pot.

Add the udon noodles on top of the sauce.

Layer the thinly sliced bell peppers over the noodles.

Arrange the thinly sliced beef on top of the vegetables.

3. Cooking

Close the rice cooker lid and set it to the regular cooking mode.

Cook for 20 to 25 minutes; the ultimate timing depends on your rice cooker. At the 20 minute-mark, start to check the noodles. Once the beef is cooked, and noodles chewy, the dish is ready. Turn off the rice cooker.

4. Combine and Serve

Once the cooking cycle is complete, open the lid and gently stir everything together to combine well.

Serve the Black Pepper Beef Udon hot, garnished with chopped green onions or sesame seeds if desired.

Tips and Tricks

Vegetables: Feel free to substitute or add other vegetables like carrots, broccoli or mushrooms! You can also use leafy greens, although you may want to add in only at the last 5 minutes so it does not overcook.

Adjusting Sauce: Taste the sauce before cooking and adjust seasoning according to your preference for saltiness and spiciness.

Serving Suggestions: Pair with a side of steamed vegetables or a fresh salad for a complete meal.

Storing and Reheating Instructions

Storing

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the microwave or on the stovetop until heated through, adding a splash of water or broth if needed to loosen the sauce.

You can also reheat this easily in the rice cooker again. Add all of the leftover udon, and simply hit ‘Cook’ again. Set a timer for 15 minutes to reheat, but this may be lesser depending on your rice cooker heat-up times.

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