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For the Yakisoba Sauce:

Advance preparation:

  • White cabbage 200.0 g
  • Onions 200.0 g
  • Mixed peppers 200.0 g
  • Carrots 300.0 g
  • Flank Steak 500.0 g
  • Udon Noodles 750.0 g

For the stir fry:

  • Spring onions 40.0 g
  • Oil 50.0 ml
  1. For the Yakisoba Sauce:

    • Whisk the KNORR Blue Dragon Teriyaki Marinade, HELLMANN’S Tomato Ketchup and Japanese rice wine vinegar.
  2. Advance preparation:

    • Thinly slice the onions, white cabbage, carrots and mixed peppers.
    • Thinly slice the flank steak.
    • Cook the udon noodles in boiling water then drain and refresh. Toss the cooked noodles in oil to stop them from sticking together.
  3. For the stir fry:

    • In a hot wok add the oil.
    • Cook the vegetables along with the beef for 2 minutes.
    • Add in the udon noodles then the Yakisoba sauce and cook until the noodles are hot and coated in the sauce.
    • Garnish with shredded spring onions.