550g packet fresh udon noodles
2 tablespoons vegetable oil
500g beef mince
3 cloves garlic, crushed
1 tablespoon cold-blended ginger paste
5 stalks celery, sliced diagonally into 1cm pieces
6 green spring onions, cut into 1cm lengths
½ cup blanched almonds, toasted
Kewpie mayonnaise, to serve
1/3 cup yakitori sauce
¼ cup oyster sauce
2 tablespoons smoky barbecue sauce
Prepare noodles according to packet directions.
Meanwhile, make sauce mixture. Combine all ingredients in a small jug. Mix well.
Heat oil in a large wok over a high heat. Add beef, garlic and ginger. Stir-fry, breaking up mince for about 7 minutes, or until browned. Remove.
Add celery to same hot wok. Stir-fry for about 3 minutes or until almost soft. Add sauce mixture. Bring to boil. Boil for 1 minute.
Return beef mixture to wok with noodles, onions and almonds. Stir-fry, for about 2 minutes or until hot. Transfer to a serving plate.
Serve drizzled with mayonnaise.
TIP! Fresh udon noodles are available in the fridge section of major supermarkets. You will need 180g trimmed celery for this recipe. To save time, replace almonds with roughly chopped, packaged oven-roasted almonds.