Lemongrass Beef Udon Noodles

Marinate the beef strips with lemongrass, chilli, garlic, light soy sauce, dark soy sauce, Chinese cooking wine, baking soda, and cold water. Allow to sit for at least 15 - 20 minutes.

Cook the udon noodles following packet instructions. I like to use the Hakubaku Organic udon noodles.

Cut your vegetables and tofu. Prepare the udon sauce by mixing oyster sauce, mirin, light soy sauce, dark soy sauce, and ground white pepper. Set aside for use later.

Using a wok or large pan, stir fry the beef strips until browned, this may take 4-5 minutes. Once cooked, set aside.

Stir fry the carrot for 3-4 minutes.

Add onion and stir fry until translucent.

Add zucchini and capsicum, stir fry for 5 minutes. Season vegetables with a touch of salt.

Add cooked udon noodles, pour over the udon sauce and let the sauce reduce.

Add cooked beef strips and tofu strips.

Mix all together using tongs until well combined.

Top with sesame seeds, salt, and extra chilli to serve.