Olive Magazine
Teriyaki beef noodles

Teriyaki beef noodles

Published: January 4, 2017 at 6:25 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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!

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal432
fat10.3g
saturates3.3g
carbs52.6g
sugars17.8g
fibre5.1g
protein29.8g
salt2.9g
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Try this teriyaki beef noodle bowls, then also check out our teriyaki salmon and aubergine teriyaki bowls. Take your dish to the next level with our teriyaki sauce recipe. 

Ingredients

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

Method

  • 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.

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