Teriyaki beef mince clings to thick udon noodles in this one-pan winner that is sure to appease even the most resolute of fussy eaters. It silences any complaints with its subtly sweet and satisfyingly savoury flavour and high-slurpability factor.
Thinly slice spring onions keeping white and green parts separate. Finely chop ginger.
Heat vegetable oil in a frypan over medium heat. Add white spring onion, ginger and a pinch of salt and cook, stirring occasionally, for 2–3 minutes or until fragrant and softened.
Add beef mince and increase heat to medium-high. Cook, breaking up the mince with a wooden spoon, for 5–6 minutes or until browned all over. While the mince is cooking, chop the broccoli stem and florets into small pieces. Trim and halve snow peas.
Add teriyaki sauce, broccoli florets and stems, ½ cup (125ml) boiling water and stock cube to pan and stir to combine. Add noodles, cover with a lid and cook for 1–2 minutes. Remove lid and slowly stir to break up noodles.
Add sesame oil, snow peas, brown sugar and soy sauce and cook, stirring gently, for 1–2 minutes or until noodles are lightly caramelised and coated in sauce.
Divide between bowls, sprinkle with remaining green spring onion and serve immediately.