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

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.

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

In a bowl, beat the eggs. Then add capsicum, onion, spring onions, mushrooms, garlic and bean sprouts and mix until the vegetables are coated in the eggs.

Stir in the teriyaki sauce until well combined.

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

To serve, divide the vegetables and noodles equally. Drizzle over the yaki soba dressing. Sprinkle over the sesame seeds.