Deliciously chewy udon noodles bring satisfying texture to this quick-fix bowl. It's said yaki udon came about after the second World War, when the soba noodles usually used in this dish were unavailable. The texture of the substituted noodle became a hit and yaki udon is now a much-loved dish in izakayas (bars) across Japan. Tossed with teriyaki beef and boosted with zucchini and spinach, this humble dish punches well above.
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 3 minutes to soften. Drain and set aside. While the noodles are cooking, continue with step 2.
Halve zucchini and thinly slice into half-moons. Peel and finely chop garlic. Thinly slice spring onion, keeping the white and green parts seperate.
Heat vegetable oil in a frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until slightly caramelised.
Add zucchini and season with salt and pepper. Cook, stirring, for 1-2 minutes or until starting to soften. Add white spring onion and garlic and cook for 30 seconds or until fragrant.
In a small bowl, combine teriyaki sauce, sesame oil and 40ml (2 tablespoons) water. Add to pan with spinach and noodles and cook, stirring, for 1–2 minutes or until noodles have warmed through and spinach has wilted.
Divide beef yaki udon between bowls and sprinkle with green spring onion to serve.