2 tbsp light soy sauce

3 tbsp dark soy sauce

1 tbsp sake or dry sherry

3 tbsp mirin

1 tsp sesame oil

1 tbsp brown sugar

2 tsp minced fresh ginger

3 garlic cloves, peeled and minced

½ tsp white pepper

500 g (1 lb 2 oz) stew meat (e.g. Denver, sirloin, porterhouse, or skirt/flank steak), sliced against the grain

200 g (7 oz) medium dried egg noodles

1 tsp sesame oil

1½ tbsp sunflower oil

1 small onion, peeled and finely sliced

1 red bell pepper, deseeded and thinly sliced

1 carrot, peeled and cut into matchsticks

5 spring onions (scallions), sliced into thin strips

¼ tsp chili flakes

1 tbsp sesame seeds

Cook Mode Prevent your screen from going dark

In a bowl, combine the light soy sauce, dark soy sauce, sake, mirin, sesame oil, brown sugar, minced ginger, garlic, and white pepper. Stir until the sugar is dissolved and the marinade is smooth.
Place the sliced beef into a separate bowl and add one-third of the marinade. Toss to coat the beef, cover, and marinate for 30 minutes. Reserve the remaining marinade for later.
Boil the egg noodles according to the package instructions. Drain and rinse under cold water until cool. Toss with sesame oil and set aside.
Heat 1 tablespoon of sunflower oil in a wok over high heat. Remove the beef from the marinade using a slotted spoon and stir-fry in two batches for 2–3 minutes each, until just cooked through. Transfer the cooked beef to a bowl and set aside.
Add the remaining ½ tablespoon of sunflower oil to the wok. Add the onion, red bell pepper, and carrot. Stir-fry for 2–3 minutes until slightly softened but still crisp.
Pour in the reserved marinade and bring to a boil. Let it simmer for a few minutes to thicken and reduce slightly.
Add the cooked noodles to the wok and toss with tongs for 2–3 minutes until heated through. Return the cooked beef to the wok and add the spring onions. Stir-fry for another 1–2 minutes to warm the beef and combine everything.
Serve the beef teriyaki noodles in bowls. Sprinkle with chili flakes and sesame seeds for an extra burst of flavor. Serve immediately.

For added vegetables, you can include mushrooms, snow peas, or broccoli in the stir-fry.

For extra heat, you can increase the chili flakes or add a sliced fresh chili to the stir-fry.

If you prefer a different protein, substitute the beef with chicken, or tofu.