If you haven’t eaten it before, which I’m sure you have, teryaki is a Japanese sauce or glaze for meat or vegetables with a soy sauce base. It’s usually pretty simple, light and tasty, although it does seem to be possible to do it wrong, as I did once eat a very bad chicken teryaki in Yamamori Noodles in Dublin. I never went back there.

Soba is simply the name for buckwheat noodles, which you can buy in any Asian shop, or in the Asian section of your local supermarket. If you haven’t got soba, it doesn’t matter hugely: any kind of noodles will work.

So tonight, Matthew, I’m going to be teriyaki steak soba, and I’m going to be delicious. This recipe serves 2, but the teriyaki glaze is enough for 4. You can store any leftovers in a bottle in the fridge for next time (or, halve the quantities, obviously).

For the teriyaki glaze:

1/2 cup dark soy sauce
Heaped 1/4 cup brown sugar
2 tbsp mirin
1 tbsp grated ginger
1 clove garlic, crushed

For the stir-fry:

Olive oil
Vegetable oil
150g soba noodles (buckwheat noodles)
2 steaks (I’m using striploin), trimmed of fat
2 cloves of garlic, thinly sliced
Vegetables of your choice (I am using pak choi, broccoli and scallions)

1. Put your soba noodles on to boil. When tender, rinse under cold water and set aside. Warm some bowls in the oven.

2. Combine the teriyaki ingredients and heat until bubbling and syrupy. Set aside.

3. Heat up a cast iron griddle pan for the steaks until almost smoking. Rub the steaks liberally with olive oil. Griddle to your liking (mine were medium rare), then allow to rest a few moments, keeping warm.

4. As the steaks are cooking, heat a little vegetable oil in a wok. Stir fry the garlic and vegetables to your liking. Add the noodles to the wok and heat through. Drizzle with some of the teriyaki sauce, toss, and transfer to the warm bowls.

5. Slice the steaks across the grain and arrange on top of the noodles and veg. Drizzle with more of the sauce and serve.

This one made the husband unit very happy.