- 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
- Pan
- Colander
- Deep frying pan or wok
- Slotted spoon
- 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.