- 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
- 1 tsp + 1 tbsp olive oil
- A couple of small bowls
- Deep frying pan or wok
- Slotted spoon
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.
Peel and thinly slice the onion. Trim, peel and cut the carrot into matchsticks. Thickly slice the mushrooms.
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.
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.
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.
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.
Add the noodles to the pan and toss together to just heat the noodles through. Serve in warm bowls.
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.