[Superquick] Ginger Glazed Beef & Udon Noodle Salad

Name: [Superquick] Ginger Glazed Beef & Udon Noodle Salad with Shredded Wombok & Sesame Ponzu Dressing
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 250 g Beef Strips; 1 sachet Crispy Shallots; 1 Cucumber; 1 packet Ginger Paste; 1 packet Mixed Salad Leaves; 1 packet Ponzu; 1 packet Sesame Dressing; 1 packet Shredded Wombok; 1 sachet Sweet Soy Seasoning; 1 packet Udon Noodles; 1 drizzle olive oil; 1 tbs white wine vinegar

with Shredded Wombok & Sesame Ponzu Dressing

4.0(45)

Niamh KavanaghUpdated on November 19, 2025

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Calories

483 kcal

Protein

40g protein

Preparation Time

15 minutes

Difficulty

Easy

Allergens:

Soy
Sulphites
Eggs
Gluten
Sesame
Wheat
May contain traces of allergens
Almond
Cashew
Eggs
Macadamia
Milk
Walnut

Sweet, sticky ginger-glazed beef strips meet a refreshing udon noodle salad tossed with crisp shredded wombok. Dressed simply in a rich Japanese sesame dressing, this dish is a quick and vibrant fusion of flavour and crunch, all ready in under 30 minutes.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

250 g

Beef Strips

1 sachet

Crispy Shallots

Cucumber

1 packet

Ginger Paste

1 packet

Mixed Salad Leaves

1 packet

Ponzu

(Contains: Soy, Sulphites; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)

1 packet

Sesame Dressing

(Contains: Soy, Eggs, Gluten, Sesame, Wheat; May be present: Milk.)

1 packet

Shredded Wombok

1 sachet

Sweet Soy Seasoning

(Contains: Soy, Gluten, Sesame, Wheat;)

1 packet

Udon Noodles

(Contains: Gluten, Wheat;)

Not included in your delivery

1 drizzle

olive oil

1 tbs

white wine vinegar

Nutritional Values

Calories483 kcal

Energy (kJ)2020 kJ

Fat21.5 g

of which saturates6.1 g

Carbohydrate41.8 g

of which sugars8.5 g

Dietary Fibre10.2 g

Protein40 g

Cholesterol9.6 mg

Sodium1300 mg

Potassium69.8 mg

Calcium3.6 mg

Iron0.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

Boil the kettle. Half-fill a medium saucepan with boiling water.
Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes.
Drain, rinse and allow to cool slightly.

Meanwhile, thinly slice cucumber into half-moons.
In a large bowl, combine sesame dressing and ponzu. Set aside.

In a large frying pan, heat a drizzle of olive oil over high heat.
When oil is hot, cook beef strips and sweet soy seasoning, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
Remove from heat, return all beef to the pan, then add ginger paste and a splash of water, tossing to coat.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

To the bowl with sesame-ponzu dressing, add cooked udon noodles, shredded wombok, mixed salad leaves and cucumber. Season and toss to combine.
Divide udon noodle salad between bowls and top with ginger glazed beef. Spoon over any remaining glaze from the pan and garnish with crispy shallots. Enjoy!