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Delicious teriyaki beef noodles served with vegetables in a bowl

Teriyaki Beef Noodles

A quick and flavorful dish featuring marinated beef and vibrant vegetables tossed with egg noodles in a savory teriyaki sauce.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 500
Ingredients Method Notes

Ingredients
  

Marinade
  • 2 tablespoons light soy sauce Adds saltiness without overpowering.
  • 3 tablespoons dark soy sauce Enriches flavor and color.
  • 1 tablespoon sake or dry sherry Enhances umami flavor.
  • 3 tablespoons mirin Balances saltiness with sweetness.
  • 1 teaspoon sesame oil For a nutty flavor.
  • 1 tablespoon brown sugar Adds caramel notes.
  • 2 teaspoons minced ginger Freshness and spice.
  • 3 cloves garlic (peeled and minced) Adds depth.
  • ½ teaspoon white pepper Offers subtle heat.
Main Ingredients
  • 500 g Denver, sirloin or skirt/flank steak Choose a tender cut; chicken or tofu can be swapped.
  • 200 g medium dried egg noodles These create the perfect base.
  • 1½ tablespoons sunflower oil For cooking.
  • 1 small onion (peeled and finely sliced) Adds sweetness and crunch.
  • ¼ teaspoon chili flakes Optional for heat.
  • 1 tablespoon sesame seeds Toasted for garnish.

Method
 

Preparation
  1. In a bowl, mix together all of the marinade ingredients.
  2. Place the sliced beef in a second bowl and add one-third of the marinade. Stir together, cover, and leave to marinate for 30 minutes. Reserve the rest of the marinade for later.
  3. Cook the egg noodles according to the packet instructions (usually boil for 5 minutes), then drain in a colander and rinse in cold water until completely cold. Toss together with sesame oil and leave in the colander until needed.
Cooking
  1. Heat 1 tablespoon of sunflower oil in a wok over high heat.
  2. Using a slotted spoon, lift the steak slices out of the marinade and fry in the hot wok in two batches for about 2–3 minutes, until just cooked. Transfer the cooked beef to a bowl.
  3. Add the remaining ½ tablespoon sunflower oil to the wok and fry the onion, red pepper, and carrot for 2–3 minutes, until just starting to soften.
  4. Add the reserved marinade and bring to a boil.
  5. Add the noodles and cook, tossing with tongs for 2–3 minutes until heated through.
  6. Add the beef and spring onions and cook for a further 1-2 minutes to heat the beef back through.
  7. Divide among bowls and top with chili flakes and sesame seeds before serving.

Notes

Prep all your ingredients before you start cooking for a smoother process. Ensure your wok or pan is hot before adding the beef for better searing. Store leftovers in an airtight container in the fridge for up to 3 days.