• 4 Serves
  • 10 min prep time
  • 10 min cooking
  • 321 Cal / serve

The vegetables can easily be interchanged with ones you have in your fridge or your favourites.


  • 160g Partially Cooked Udon Noodles
  • 1 Teaspoons Cornflour (6g)
  • 6 Tablespoons Teriyaki Sauce (120g)
  • 4 Teaspoons Sesame Seeds (12g)
  • 2 Teaspoons Olive Oil (10g)
  • 400g Lean Rump Steak, thinly sliced
  • 1 Onion (146g), thinly sliced
  • 2 X 2cm pieces Ginger (20g), finely grated
  • 2 Red Capsicum (310g), cut into thin strips
  • 200g Snow Peas, trimmed & halved


    1. Cook noodles in a medium saucepan of boiling water, following packet directions, or until tender. Drain and rinse under cold water. Combine cornflour and teriyaki sauce in a small bowl.
    2. Meanwhile, heat a large wok over medium heat. Add sesame seeds and cook, stirring, for 1-2 minutes or until golden. Transfer to a plate.
    3. Heat half the oil in the wok over high heat. Add beef and stir-fry for 1 minute or until brown. Transfer to a plate.
    4. Heat remaining oil over medium-high heat. Add onion, ginger, capsicum and snow peas. Stir-fry for 2-3 minutes or until vegetables are tender-crisp.
    5. Add noodles and sauce mixture to wok. Toss until well combined and heated through. Turn off heat and toss in beef and sesame seeds. Divide between bowls and serve.

    Mish Tips

    • Look for udon noodles in the Asian section of the supermarket. They are thick noodles which will be soft rather than dry. Replace with other soft noodles if you like.

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