• Boil the kettle. Half-fill a medium 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 set aside. 

• Meanwhile, thinly slice carrot into sticks. Finely chop garlic.
• In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.

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

• Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook 
trimmed green beans, sliced mushrooms and carrot, tossing, until tender, 
4-5 minutes.
• Reduce heat to medium and add garlic and cook until fragrant, 1 minute.
• Stir in cooked noodles, beef strips, umami paste, sweet chilli sauce, the 
soy sauce and boiling water (1/3 cup for 2 people / 2/3 cup for 4 people), until 
combined, 1 minute. Season with salt and pepper to taste. 

• Divide umami beef udon noodle stir-fry between bowls. 
• Sprinkle over sesame seeds to serve. Enjoy! 

Little cooks: Add the finishing touch by sprinkling over the sesame seeds!