Teriyaki Steak, Enoki Mushrooms, Spinach and Udon Noodles

You are here: Home ยป Recipes Teriyaki Steak, Enoki Mushrooms, Spinach and Udon Noodles

Teriyaki Steak, Enoki Mushrooms, Spinach and Udon Noodles 542a2adefbc0335c3026a8cb_soba.png

Ingredients card / Shopping list

500g Rump steak (remove fat)
270g Hakubaku udon noodles
30g Baby spinach leaves
100g Enoki mushrooms (remove stems)
1/3 cup Teriyaki sauce
3tsp Sesame oil
2 Spring onions (finely sliced, diagonally)

print email

Recipe By: Hakubaku

Serves 4 adults


Have everything prepared and ready to go before starting this meal.


In a bowl, place the steak with 2 tbsp of the teriyaki sauce.
Toss to coat, then allow to stand at room temperature for 5 minutes.
Heat a lightly oil frying pan over high heat.
Add the steak and cook to your liking(for medium rare, 2-3 minutes on each side)
Remove from heat and place on a plate.
Loosely cover with foil and allow to rest for 5 minutes.

Cook the noodles according to packet instructions.
Drain well.

In the udon cooking pan, place the remaining teriyaki sauce and 2 cups of water.
Bring to the boil then remove from heat.
Stir in the sesame oil and the udon noodles.
Remove noodles (using tongs) and divide them between 4 serving bowls.

Slice the steak thinly, then place on top of noodles along with the baby spinach leaves.
Dip the enoki mushrooms into the soup (using tongs), then place along side the steak and baby spinach.
Ladle the soup on top and garnish with the spring onion.