Ching says: “Teriyaki is a cooking technique in which ingredients are covered in a glaze of soy, mirin and sugar and then grilled. This cooking technique is now popularly known as a flavour profile in its own right. The smoky, sweet, soy flavour is delicious paired with most meats and fish, but the ultimate pairing is with beef strips in a delicious noodle stir-fry with chunky udon noodles – and maybe a glass of plummy Shiraz or Zinfandel.”

Serves 2

Prep 5 mins 

Cook 10 mins

Ingredients

For the noodles:

• 250g (9oz) udon noodles
• 1 tsp toasted sesame oil

For the beef:

• 1 x 200g (7oz) grass-fed or British ribeye beef steak, excess fat trimmed off, sliced 1.5cm (3/4 in) thick
• 1 tbsp dark soy sauce
• 1 tbsp cornflour

For the stir-fry:

• 1 tbsp rapeseed oil
• 2 garlic cloves, finely chopped
• 2 tbsp mirin
• 2 tbsp low-sodium light soy sauce
• 1 tbsp golden syrup
• 200g (7oz) bag of mixed stir-fry vegetables (beansprouts, cabbage, red onion and carrots)
• 1 tbsp Shaohsing rice wine
• dash of toasted sesame oil (optional)

To garnish:

• 2 spring onions, trimmed and sliced into 2.5cm (1in) pieces on the diagonal, or cut into long strips and placed in ice water to curl (optional)

Method

Bring a pan of water to the boil. Add the udon noodles and cook according to the packet instructions. Drain, run under cold water, drain again, then drizzle over the toasted sesame oil.

Place the beef in a bowl. Add the dark soy sauce and mix well, then dust with the cornflour.

Heat a large wok over a high heat until smoking. Add the rapeseed oil and give it a swirl around to coat the wok. Add the garlic and stir-fry for a few seconds to release its aroma. Add the beef, let it sit for about 10 seconds to brown the edges, then turn and toss for 20–30 seconds to brown it all over.

Season the beef with the mirin, 1 tablespoon of the light soy sauce and the golden syrup, then toss to caramelize. Add the mixed vegetables and stir-fry for 1 minute.

Add the Shaohsing rice wine, then add the cooked udon noodles and toss together well.

Season with the remaining tablespoon of light soy sauce and the toasted sesame oil, if using. Garnish with the spring onions for a fresh bite. Divide the dish between 2 plates to serve and eat immediately.

Vegan Option:
Use chunky slices of oyster mushrooms or smoked tofu instead of the beef

Ching says: “I love wok-charring cauliflower to bring out its smoky sweet flavours. It makes the perfect accompaniment to either chunky egg noodles or wide rice noodles. I like umami sauces especially savoury hoisin sauce. The combination of aromatic chives and crunchy peanuts makes this a super satisfying dish. So good.”

Serves 2

Prep 10 mins 

Cook 7 mins

Ingredients

• 1 tbsp rapeseed oil
• 1 small head of cauliflower, washed and broken into florets
• 50ml (2fl oz) water

For the sauce:

• 1 tbsp rapeseed oil
• 2.5cm (1in) piece of fresh root ginger, peeled and finely grated
• 1 red chilli, deseeded and finely chopped
• 200ml (7fl oz) vegetable bouillon stock (1 tsp vegetable bouillon powder + 200ml/7fl oz cold water)
• 2 tbsp hoisin sauce
• 1–2 tbsp low-sodium light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp cornflour, blended with 2 tbsp cold water
• 200g (7oz) cooked egg noodles

To garnish:

• 1 handful of roasted, unsalted peanuts
• 1 tbsp finely sliced spring onions

Method

Heat a wok over a high heat until smoking. Add the rapeseed oil and give it a swirl. Add the cauliflower florets and stir-fry for 30 seconds, then drizzle the measured water around the edges of the wok to create some steam to help cook the florets. Keep stirring until any liquid has evaporated, charring the florets for a smoky flavour. Remove the florets and set aside.

Wash the wok, and reheat for the sauce, adding the rapeseed oil. Add the ginger and red chilli and fry for a few seconds. Then add the vegetable stock, seasoning it with hoisin sauce, light soy sauce and dark soy sauce, and thicken it with the cornflour slurry for a glossy sauce.

Add the cooked egg noodles and the cauliflower back in and toss in the sauce well, garnish with peanuts and finely sliced spring onions and serve immediately.

Ching says: “This is one of my favourite recipes. Packed full of flavour, it is perfect for an Earth Day snack as it’s plant-based with a low carbon footprint and it’s easy to put together in minutes! The flavours are spicy, nutty, tangy and sweet – so good! Place all the ingredients for the peanut sauce in a large serving bowl and stir to mix well.”

Serves 2

Prep 10 mins 

Cook 5 mins

Ingredients

For the peanut sauce:

• 3 garlic cloves, minced
• 1 red chilli, deseeded and finely chopped
• 4 tbsp smooth roasted peanut butter
• 50ml (2fl oz) warm water
• 2 tbsp dark soy sauce
• 2 tbsp seasoned rice vinegar
• 2 tbsp golden syrup

For the noodles:

• 200g (7oz) dried knife-cut noodles or flat udon noodles
• 1 tsp toasted sesame oil

To serve:

• chopped fresh coriander leaves
• 1 large spring onion, trimmed and finely sliced
• 1 red chilli, deseeded and finely sliced
• 1 tbsp toasted white sesame seeds
• 1–2 tsp chilli oil
• pinch of dried chilli flakes
• ½ lime, sliced into wedges

Method

Bring a pan of water to the boil. Add the noodles and cook according to the packet instructions. Drain in cold running water to get rid of the excess starch. Dress the noodles with sesame oil.

Tip the noodles into the sauce and toss to mix well.

Garnish with the coriander, spring onion, fresh chilli and toasted sesame seeds. Finally drizzle over the chilli oil, sprinkle over the dried chilli flakes and toss again. Serve immediately with the lime wedges alongside so you can squeeze them over before eating.