Beef Yaki Udon

Place noodles in a heatproof bowl and cover with boiling water. Set aside for 3 minutes to soften. Drain and set aside.

Halve zucchini and thinly slice. Finely chop garlic. Thinly slice spring onion, keeping the white and green parts seperate.

Heat 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 white spring onion and garlic and cook for 30 seconds or until softened. Add zucchini and season with salt and pepper. Cook, stirring, for 3 minutes or until starting to soften.

In a small bowl, mix together teriyaki sauce, cornflour, 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.