Ching says: “Teriyaki is a cooking technique in which ingredients are covered in a glaze of soy, mirin and sugar and then grilled. This cooking technique is now popularly known as a flavour profile in its own right. The smoky, sweet, soy flavour is delicious paired with most meats and fish, but the ultimate pairing is with beef strips in a delicious noodle stir-fry with chunky udon noodles – and maybe a glass of plummy Shiraz or Zinfandel.”

Serves 2

Prep 5 mins

Cook 10 mins

Ingredients

For the noodles:

250g (9oz) udon noodles
1 tsp toasted sesame oil

For the beef:

1 x 200g (7oz) grass-fed or British ribeye beef steak, excess fat trimmed off, sliced 1.5cm (3/4 in) thick
1 tbsp dark soy sauce
1 tbsp cornflour

For the stir-fry:

1 tbsp rapeseed oil
2 garlic cloves, finely chopped
2 tbsp mirin
2 tbsp low-sodium light soy sauce
1 tbsp golden syrup
200g (7oz) bag of mixed stir-fry vegetables (beansprouts, cabbage, red onion and carrots)
1 tbsp Shaohsing rice wine
dash of toasted sesame oil (optional)

To garnish:

2 spring onions, trimmed and sliced into 2.5cm (1in) pieces on the diagonal, or cut into long strips and placed in ice water to curl (optional)

Method

Bring a pan of water to the boil. Add the udon noodles and cook according to the packet instructions. Drain, run under cold water, drain again, then drizzle over the toasted sesame oil.

Place the beef in a bowl. Add the dark soy sauce and mix well, then dust with the cornflour.

Heat a large wok over a high heat until smoking. Add the rapeseed oil and give it a swirl around to coat the wok. Add the garlic and stir-fry for a few seconds to release its aroma. Add the beef, let it sit for about 10 seconds to brown the edges, then turn and toss for 20–30 seconds to brown it all over.

Season the beef with the mirin, 1 tablespoon of the light soy sauce and the golden syrup, then toss to caramelize. Add the mixed vegetables and stir-fry for 1 minute.

Add the Shaohsing rice wine, then add the cooked udon noodles and toss together well.

Season with the remaining tablespoon of light soy sauce and the toasted sesame oil, if using. Garnish with the spring onions for a fresh bite. Divide the dish between 2 plates to serve and eat immediately.

Vegan Option:
Use chunky slices of oyster mushrooms or smoked tofu instead of the beef

Wok For Less: 3 under-30-minute noodle recipes that will make weeknight cooking so much easier