Mix ginger, garlic, chilli, teriyaki sauce, soya sauce, lime juice and 15 ml olive oil together.
Pour over sliced meat and refrigerate for one hour.
Cook the soba noodles in boiling, salted water for about seven minutes.
Rinse and refresh under cold, running water.
Heat remaining oil in a wok and flash fry meat for two minutes.
Add mange tout and spring onions.
Twist noodles into nests in each bowl, spoon meat and vegetables over and sprinkle with extra chilli and spring onions.
NOTE: Soba noodles are made with buckwheat, which is wheat and gluten free. If you cannot find them, use any other noodles of your choice.