Beef Teriyaki Noodles

By Kitchen Sanctuary · 25 min

Ingredients

Instructions

1. Mix all the marinade ingredients in a bowl: light soy sauce, dark soy sauce, sake or dry sherry, mirin, sesame oil, brown sugar, ginger, garlic, and white pepper.
2. Put the sliced beef in a second bowl and add one-third of the marinade. Stir, cover and marinate for 30 minutes. Keep the rest of the sauce for later.
3. Cook the egg noodles following the packet directions (usually 5 minutes of boiling). Drain, rinse in cold water until completely cold, toss with 1 teaspoon sesame oil, and leave in the colander.
4. Heat 1 tablespoon of the sunflower oil in a wok over high heat.
5. Lift the beef out of the marinade with a slotted spoon and fry in two batches for about 2–3 minutes, until just cooked. Transfer to a bowl.
6. Add the remaining ½ tablespoon sunflower oil to the wok and fry the onion, red pepper and carrot for 2–3 minutes, until just starting to soften.
7. Add the reserved sauce and bring to the boil.
8. Add the noodles and toss with tongs for 2–3 minutes until heated through.
9. Return the beef and spring onions to the wok and cook for a further 1–2 minutes to reheat the beef.
10. Divide among bowls and top with chilli flakes and sesame seeds.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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