A taste of the exotic: teriyaki beef udon

I’ve been meaning to blog this recipe for absolute ages and it’s well worth trying out. My dad first saw it online and changed a few bits to add his own touch, and it’s become a family favourite since. The two things he added to the original recipe were the spring onions, which he says “add a fresh crunch” and the pak choi, because “it works well and is a favourite oriental vegetable of mine”.
Noodle soup with teriyaki beef
and toasted cashews
Serves 2
For the noodle soup
• 2 tbsp soy sauce
• 5cm piece fresh ginger, peeled and finely sliced
• pinch chilli flakes
• 300ml hot vegetable stock
• 200g ready-cooked udon noodles, heated
• 1 pak choi, divided into leaves and washed

For the teriyaki beef
• 2 tbsp olive oil
• 200g beef fillet
• salt and freshly ground black pepper
• 2 tbsp soy sauce
• 2 tbsp clear honey

To serve
• 2 tbsp cashew nuts, lightly toasted
• 2 spring onions sliced into rings

Preparation method
1. For the noodle soup, place all the noodle soup ingredients except for the noodles into a saucepan and bring to the boil. Reduce the heat and simmer for three minutes. Add the pak choi and simmer for a further three minutes.
2. For the teriyaki beef, rub the beef all over with olive oil and season well with salt and freshly ground black pepper.
3. Heat a frying pan until hot and fry the beef for 2-3 minutes on each side, or until cooked to your liking. Remove the beef from the pan and set aside to rest in a warm place. Add the soy sauce and honey to the pan and stir, then remove the pan from the heat.
4. Cut the beef into thin slices and stir around in the pan of soy mixture to coat all over in the pan juices.
5. To serve, place the noodles into a bowl and pour over the soup. Top with the sliced beef and sprinkle over the cashew nuts and sliced spring onion.


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Love, Lucy xx

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