Step 1

For the yaki soba dressing, bring the teriyaki sauce, yellow bean sauce, lemongrass and ginger to the boil in a small pan, stirring well.

Step 2

Reduce the heat until the mixture is just simmering, then continue to simmer for 8-10 minutes, or until the mixture has thickened. Set aside until ready to serve.

Step 3

Meanwhile, for the noodles, cook the noodles in a large pot of boiling water for 2-3 minutes, or until just tender. Drain well, then refresh under cold running water until the noodles are completely cold.

Step 4

In a bowl, mix together the eggs, peppers, onion, spring onions, mushrooms, garlic and bean sprouts until the vegetables are coated in the eggs. Stir in the teriyaki sauce until well combined.

Step 5

Heat the oil in a wok over a medium heat. Add the egg and vegetable mixture and the cooked, cold noodles, and stir-fry for 3-4 minutes, or until the noodles have warmed through and the eggs and vegetables are cooked through.

Step 6

To serve, divide the vegetables and noodles equally between two serving bowls. Drizzle over the yaki soba dressing. Sprinkle over the sesame seeds, if using.