Teriyaki Beef Noodles Recipe | Abel & Cole
Teriyaki Beef Noodles
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Prep: 10 mins
Cook: 15 mins
Stir-fried beef and organic veggies tumbled through oodles of noodles with a sticky teriyaki sauce.
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661 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A thumb of ginger
  • 1 garlic clove
  • 2 tbsp tamari
  • 1 tbsp honey
  • 1 red onion
  • 1 carrot
  • A 200g punnet of chestnut mushrooms
  • 2 bundles of Thai rice noodles
  • A 250g pack of beef stir-fry strips
From your kitchen
  • 1 tsp + 1 tbsp olive oil
You'll need
  • A couple of small bowls
  • Pan
  • Colander
  • Deep frying pan or wok
  • Slotted spoon
Step by step this way
  • 1.

    Peel and grate the ginger and garlic. Pop into a bowl. Whisk in 2 tbsp of tamari and 1 tbsp honey. This is your teriyaki sauce. Set aside.

  • 2.

    Peel and thinly slice the onion. Trim, peel and cut the carrot into matchsticks. Thickly slice the mushrooms.

  • 3.

    Bring a pan of water to the boil. Drop in 2 bundles of noodles. Simmer for 3 mins till just softened. Drain and rinse under cold water. Tip back into the pan. Drizzle in 1 tsp oil and toss to stop them sticking.

  • 4.

    Heat a deep frying pan or wok for 1 min. When hot, add ½ tbsp oil and the beef stir-fry strips. Stir fry for 2-3 mins over a high heat till golden brown. Remove from the pan using a slotted spoon and put in a bowl.

  • 5.

    Pour ½ tbsp more oil into the pan. Throw in the onion, carrot and mushrooms. Cook on a high heat for 4-5 mins, stirring often. The mushrooms should be soft and juicy, the onions just cooked and the carrots still crunchy.

  • 6.

    Tip the beef back into the wok, along with any resting juices. Pour in the teriyaki sauce. Cook for 2 mins. Stir to coat all the veg and meat in the sticky sauce.

  • 7.

    Add the noodles to the pan and toss together to just heat the noodles through. Serve in warm bowls.

  • Tip

    A foodle for noodles
    Add your leftover noodles to chicken soup. Simmer for 2-3 mins, then ladle into warm bowls. For an extra Asian twist, swap half the stock in your soup for coconut milk and add in a star anise while you're cooking it.