Teriyaki beef noodles

Name: Teriyaki beef noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 tbsp Essential Vegetable Oil; 1 small onion, sliced; 250 g essential Waitrose British Beef Steak Stir Fry; 150 g pouch teriyaki sauce; 150 g packs Itsu Udon Noodles; 160 g pack baby sugar snap peas, halved; 2 medium free range eggs; 20 g pickled ginger, sliced, plus 1 tsp pickling liquid

Ready-made teriyaki sauce and lots of pickled ginger equals a comforting, customisable evening meal.

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp Essential Vegetable Oil
1 small onion, sliced
250g essential Waitrose British Beef Steak Stir Fry
150g pouch teriyaki sauce
2 x 150g packs Itsu Udon Noodles
160g pack baby sugar snap peas, halved
2 medium free range eggs
20g pickled ginger, sliced, plus 1 tsp pickling liquid

Heat ½ tbsp oil in a wok or large frying pan over a high heat, then fry the onion for 1 minute. Add the beef and a generous twist of black pepper, then cook, stirring, for 1 minute. Stir in the teriyaki sauce, then leave to simmer gently for 5 minutes.
Meanwhile, boil the kettle and put the noodles in a heatproof bowl. Add the boiled water, cover and sit for 3 minutes to loosen and heat through before draining.
Gently fold the noodles and sugar snaps through the teriyaki beef. Keep over a low heat, stirring occasionally, while you fry the eggs. Heat the remaining ½ tbsp oil in a frying pan and fry the eggs to your liking. Divide the noodles between plates, then top with the fried eggs, pickled ginger and pickling liquid before tucking in.