Set a pot over medium heat and add a drizzle of oil. Add the ginger garlic paste and bloom for about 1 minute to infuse the flavors into the oil.

After a minute, pour in the soy sauce, mirin, and sake mixture, and bring it to a simmer. Let it cook and reduce for about 6 minutes.

• While the sauce is reducing, make the cornstarch slurry by mixing a spoonful of cornstarch into a spoonful of cold water.

Add a splash of slurry to the sauce and bring it back to a simmer. Check the thickness and repeat until you've reached your desired consistency.

Lastly, taste the sauce and add a spoonful of sugar if needed.

Place a wok or large pan over high heat and add a drizzle of neutral oil to the pan. Add the snow peas along with a sprinkle of salt and stir fry for about 1 minute.

Add in the braised beef, which is already fully cooked, it just needs to be heated and mixed with the peas.

• If using a different protein, stir fry until well browned and mostly cooked through.

Boil & drain the noodles according to package directions.

Add the cooked and drained noodles to the mix, and stir-fry them into the mix.

Start adding drizzles of teriyaki sauce, tossing and stir-frying until the sauce coats everything, or until you've reached your desired sauce level.

• You might have some extra sauce left over.

Serve warm, garnished with a sprinkle of black or white sesame seeds.