Teriyaki beef noodles

1. Make the sauce
Grate ginger and combine with 1 crushed garlic clove, 4 tbsp soy sauce, 3 tbsp vinegar, 2 tbsp sugar, 3 tbsp water and 1 tsp cornflour. Place beef strips in a bowl and toss with 3 tbsp of the sauce.

2. Cook the noodles
Bring a saucepan of water to the boil. Add noodles and cook according to packet instructions or until cooked al dente. Drain and rinse.

3. Prepare the vegetables
Slice spring onions into 3 cm lengths (save some green tops for garnish), slice wombok, carrots and celery. Trim and thinly slice snow peas.

4. Cook the beef strips
Heat a wok or large frypan with oil over high heat (see notes). Add beef strips to cook in 2-3 batches until browned and cooked to your liking. Remove to a plate as you go, keep pan over high heat.

5. Toss it all together
Add more oil to pan, if needed, then cook vegetables for 3-4 minutes or until just tender. Toss in beef strips, noodles and remaining sauce. Warm through and season with extra soy sauce and pepper to taste.

6. Finish and plate
Divide teriyaki beef noodles between bowls. Top with sesame seeds and reserved spring onion tops.

Notes
If you like, toast sesame seeds in a dry pan prior to cooking the beef at step 4.
No beef option - beef strips are replaced with chicken strips. Increase cooking time to 4-5 minutes on each side or until cooked through.
No gluten option - noodles are replaced with rice noodles. Add 1/2 cup water and 1/2 tbsp cornflour to remaining sauce prior to step 5.

From your box
Ginger, 40g
Beef strips, 600g
Noodles, 1 packet
Spring onions, 1/2 bunch *
Baby wombok, 1/2 *
Carrots, 2
Celery sticks, 2
Snow peas, 1/2 packet (125g) *
Sesame seeds, 1 packet (30g)

From your pantry
Oil (for cooking), pepper, garlic (1 clove), soy sauce, sugar (of choice), rice or white wine vinegar, cornflour