• Boil the kettle. Half-fill a large saucepan with boiling water.
• Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes.
• Drain, rinse and allow to cool slightly.  

• Meanwhile, thinly slice cucumber into half-moons.
• In a small bowl, combine sesame dressing, Japanese-style dressing and the white wine vinegar. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef strips and sweet soy seasoning, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
• Remove from heat, return all beef to the pan, then add ginger paste and a splash of water, tossing to coat.

TIP: Cooking the meat in batches over high heat helps it stay tender.  

• In a large bowl, combine Japanese-sesame dressing, cooked udon noodles, shredded wombok, mixed salad leaves and cucumber. Season to taste with salt 
and pepper and toss to combine.
• Divide udon noodle salad between bowls and top with ginger glazed beef. 
• Spoon over any remaining glaze from the pan and garnish with crispy shallots  to serve. Enjoy!