Before you start, bring a medium pot of salted water to the boil.
Prep bok choy, carrot, broccoli and ginger. Pat beef dry and toss in a medium bowl with ginger, second measure of soy sauce and sesame seeds.
Heat oil in a large fry-pan on high heat. When pan is smoking hot, stir-fry beef, in batches for 1-2- minutes, until browned. Transfer to a heat-proof bowl, covered to rest. Reserve pan.
Use hands to separate noodles. Place in pot of boiling water, stir to separate strands and cook for 5 minutes, until just tender. Drain, refresh under cold water and leave to drain again. Return to pot and toss with oil to prevent sticking.
Return pan to high heat with oil. Cook carrot for 3 minutes. Add broccoli and cook for a further 3 minutes, until starting to soften. Add bok choy, water measure and first measure of soy sauce and cook for about 1 minute, until tender.
Add cooked veggies, teriyaki sauce, beef and any resting juices to pot with cooked noodles, toss to combine and season to taste with soy sauce.
Serve beef and veggie noodles in bowls.