Mr M and I are huge Wagamama fans and whenever we go I have two favourite dishes: the Chicken Katsu curry (what’s not to like?) and the Teriyaki beef noodles. I have tried and failed on many occasions to mimic the Katsu curry – no matter whether I make my own sauce or buy a ready-made one, my imitation is not a patch on the Wagamama classic.
Luckily, I’ve had more luck with the Teriyaki beef noodles since coming across the Lee Kum Kee Teriyaki Sauce during my latest online grocery shop. This sauce is most definitely the most authentic I’ve used (and I’ve tried a few) and creates a super tasty and healthy dish in minutes. Meat eaters can get their fill on the steak – I use two of the sirloins from Tesco at £3 each, and those who like their fresh veg can add whatever they like to their heart’s content.
I like my noodles spicy (whatever the recipe) but if you have a more delicate palate, leave out the chili.
- 300g beef sirloin or rump cut into strips
- 200g medium egg noodles
- 4 handfuls spinach leaves
- 2 spring onions cut into lengths
- Thumb sized piece of fresh ginger peeled and grated
- large handful of beansprouts
- 1 red chili
- 2 tblsp Lee Kum Kee Teriyaki Sauce
- 1 tblsp soy sauce
- 1 tsp sesame seeds
- Handful of chopped coriander to serve
Cook the noodles according to the packet instructions. Heat oil in a hot wok, add the ginger for 30 seconds, followed by the beef, beansprouts, spring onion and chili. Stir-fry everything for 2 minutes. Add the spinach and the soy sauce and cook just until the spinach wilts. Add the noodles, sesame seeds, Teriyaki sauce and give everything a good stir. Sprinkle with coriander to serve.