1 lb (450g) beef (sirloin or flank steak), thinly sliced; 1 medium onion, thinly sliced; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon brown sugar; 1 tablespoon rice vinegar; 2 ...

Add the mixed vegetables and stir-fry for 1 minute, or until vegetables are crisp-tender. Add the Shaohsing rice wine, then add the cooked udon and toss together well.

1. In a large bowl that will hold all the meat, mix the baking soda and water to blend them. Add the beef squares and mix well. Cover and set aside for 15 minutes.

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Add the pre-mixed sauce, stir and bring to a boil. Cook 2-3 minutes or until it starts to slightly thicken. Add the beef back to the pan and stir to coat the beef.

Line 2 plates with paper towels. Heat 2 tablespoons of the oil in an 8-inch cast iron pan or non-stick pan over medium heat. Add half of the noodles and spread them around evenly.

The founder of a Montessori-inspired children's cooking school shares her recipe for a vegetable stir-fry medley that "looks more appealing" and is fun to make, even for a 3-year-old.

Toss in mixed vegetables; stir-fry for 3–4 minutes. Add the oyster sauce mixture and cook for another 2 minutes, stirring well. 4) Serve: Serve the stir-fry with the kombu rice.