• 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 return to saucepan.

• Meanwhile, finely chop garlic. Cut carrot and courgette into half-moons. 
In a small bowl, combine oyster sauce, the sesame oil, soy sauce, brown 
sugar and water.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot
and courgette, until tender, 4-5 minutes.
• Add garlic and cook until fragrant, 1 minute. Transfer to a bowl and season 
with salt and pepper. 

• Return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook beef strips, tossing, in batches until browned and 
cooked through, 1-2 minutes.
• Return all beef to the pan, then add sweet soy seasoning, cooked noodles, 
veggies, oyster sauce mixture and baby leaves, tossing to combine. 
Season with pepper. 

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

• Divide beef lo mein noodle stir-fry between bowls. 
• Sprinkle with sesame seeds to serve. Enjoy!