Ingredients

• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 2.5cm/1in piece fresh ginger
• peeled and finely sliced
• pinch chilli flakes
• 150ml/5fl oz hot vegetable stock
• 100g/3½oz ready-cooked udon noodles
• 1 tbsp olive oil
• 100g/3½oz beef fillet
• salt and freshly ground black pepper
• 1 tbsp soy sauce
• 1 tbsp clear honey
• 1 tbsp cashew nuts
• lightly toasted

Directions

• 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 five minutes.
• For the teriyaki beef
• rub the beef all over with olive oil and season well with salt and freshly ground black pepper.
• 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.
• Cut the beef into thin slices and stir around in the pan of soy mixture to coat all over in the pan juices.
• To serve
• place the noodles into a bowl and pour over the soup. Top with the sliced beef and sprinkle over the cashew nuts.