Share on Google+:

Teriyaki Egg Noodles with Steak and Edamame Beans

Ingredients for 4 portions

Per portion: 1945 kJ / 464 kcal

  • 350 g (12 oz) rump or sirloin steak
  • 6 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic
  • 2 tbsp groundnut oil
  • 1 red onion, peeled and thinly sliced
  • 1 red pepper, deseeded and sliced
  • 200 g (7 oz) frozen edamame beans, defrosted
  • 275 g (10 oz) fresh egg noodles


Preparation time: 10 mins

Trim any fat from the steak and cut the meat across the grain into thin strips.

Put the steak in a shallow dish and spoon over the Kikkoman Teriyaki Sauce with Roasted Garlic, stirring until the beef is coated. Cover with cling film and leave in the fridge to marinate.

Heat 1 tablespoon of the oil in a wok and stir-fry the onion and red pepper over a high heat for 3 minutes.

Add the edamame beans and stir-fry for a further 1 minute. Remove the vegetables from the pan and set aside.

Add the rest of the oil to the wok, lift the beef out of the dish and stir-fry for 3-4 minutes.

Add the noodles and vegetables and pour over any sauce left in the dish. Toss everything together over the heat for 5 minutes until piping hot. Serve at once. 

There is a video with this recipe!