Teriyaki beef noodles

Teriyaki beef noodles

  • serves 2
  • Easy

To speed things up, use teriyaki stir-fry sauce rather than a marinade. Then it will be piping hot and on the table in no more than 20 minutes!



  • medium egg noodles 2 nests
  • groundnut or sunflower oil for frying
  • sirloin steak 200g, fat trimmed and thinly sliced
  • garlic 1 clove, crushed
  • ginger grated to make 1 tbsp
  • onion 1 small, finely sliced
  • bamboo shoots 200g tin, rinsed and drained
  • teriyaki sauce 4 tbsp
  • spring onions 2, sliced
  • sesame oil


  • Step 1

    Cook the egg noodles following pack instructions, then drain and rinse under cold water to stop them cooking and drain again.

  • Step 2

    Heat a wok or heavy frying pan until very hot, add a splash of groundnut oil and sear the beef on all sides until brown, then scoop out of the pan. Reduce the heat to medium and stir-fry the garlic and ginger for a minute.

  • Step 3

    Add the onion and bamboo and cook for a few minutes until the onion softens. Add the cooked noodles and toss until piping hot. Add the beef to the wok with the teriyaki sauce and toss everything together.

  • Step 4

    Serve with spring onions scattered over and a drizzle of sesame oil to finish.

Nutritional Information

  • Kcals 432
  • Fat 10.3g
  • Saturates 3.3g
  • Carbs 52.6g
  • Sugars 17.8g
  • Fibre 5.1g
  • Protein 29.8g
  • Salt 2.9g