• 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 and rinse under cold water.  

• 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. 
• Return all beef to the pan, add ginger paste and a splash of water, tossing to 
coat. Remove from heat.
TIP: Cooking the meat in batches over a high heat helps it stay tender.  

• To a large bowl, add sesame dressing mixture, 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 glazed beef. 
• Spoon over any remaining glaze from the pan and garnish with crispy shallots to 
serve. Enjoy!