Poor the teriyaki sauce into a bowl or dish and add the minute steaks. Turn them to coat in the sauce, then set aside to marinate while you prepare the noodles.

Fill and boil your kettle. Place 2 bundles of noodles into a dish and pour over enough hot water to cover them. Set the noodles aside to soak for 6-8 mins till they are tender. After 6 mins, bite into a noodle. If it is still chalky in the middle, soak for a further 2 mins then try again. The noodles should be tender all the way through. Drain and set aside.

While the noodles soak, peel and finely slice the red onion. Trim, peel and slice the carrot into small batons. Trim the thick stalks off the spring onions, then finely slice the leaves. Peel and finely chop the garlic cloves.

Place a deep frying pan on a high heat and warm for 2 mins till really hot. Add 1 tbsp oil and the steaks. Fry for 30 secs-1 min on each side till well browned. Lift the steaks out of the pan and place them on a warm plate. Loosely cover with foil and leave them to rest while you cook the veggie noodles.

Wipe the frying pan clean, then set it on a high heat. Add 1 tbsp oil and the garlic Sizzle for 15 secs, then add the red onion, carrot and spring greens. Stir fry for 4-5 mins till the veg are a little browned and tender but still with plenty of bite.

Add the tamari and sesame oil to the pan and toss to mix with the veg. Add the noodles and use 2 forks to pick up and drop everything a few times to mix the noodles and veg together. Divide the noodles and veg between 2 warm plates or bowls. Slice the steaks and arrange them on top of the noodles. Serve straight away.