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My new measurement of a truly yummy recipe is one that is so good that I forget to take a photo of it until I’ve scoffed heaps of it and totally trashed the presentation! Dammit. You will just have to trust me that this is a delicious dish and also did look very nice initially with sesame seeds on top.  I’ve tried a few Japanese fried noodle recipes recently but this is the first one that has really hit the spot, that I would be happy to pay for. Yaki Soba is so quick and versatile as you can use any meat, veggies or noodles that you have on hand. The key to this noodle dish is the slurpable sauce, which I found on a BBC food site – you just put the sauce on to simmer while you chop the veggies and: ta da! Dinner!

Serves 2

50ml teriyaki sauce

2 tablespoons soy bean paste

1/2 tablespoon grated ginger

1 tablespoon oil

1 onion, halved and thinly sliced

1 small carrot, peeled and julienned

1 small handful of beansprouts

4 spring onions, green part only, chopped into 4cm lengths

125gm pork fillet, very thinly sliced

250gm fresh ramen noodles, boiled for 3 minutes and drained

sesame oil, for drizzling

sesame seeds, for garnish

Mix together the teriyaki sauce, soy bean paste and ginger in a small saucepan. Heat til just boiling and then lower heat; simmer for 8-10 minutes.

Meanwhile, prepare the vegetables, meat and noodles.

Heat oil in wok over high heat. Add the onion and stir fry til softened and starting to brown; add the carrots, bean sprouts and spring onions and stir fry for a minute or until spring onion is starting to wilt. Scrape the veggies off to one side in the wok so you can add the pork to the bottom of the wok; pile the veggies back on top of the pork and leave to sit for 30 seconds.

Start stir frying vigorously until pork is no longer showing pink; add the drained noodles and toss. Add the sauce mixture and toss until heated through. Remove from the heat, drizzle with sesame oil and toss again; sprinkle with sesame seeds to serve.

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