Categories: September

Ingredients

• 250g dried medium egg noodles
• vegetable oil, for frying
• 350g steak, thinly sliced
• 2 garlic cloves, finely sliced
• thumb-sized piece of ginger, peeled and finely sliced
• 1-2 large red chillies, finely sliced
• 200g peanut shoots or beansprouts
• soy sauce
• sesame oil
• juice of 1/2 lime
• 1 large red pepper, deseeded and finely sliced
• handful of mangetout, finely sliced
• handful of baby corn, quartered lengthways
• 6 spring onions, finely sliced
• 1 bunch coriander, leaves picked and roughly chopped
• Cos lettuce leaves, to serve

Directions

1. Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.

2. Heat a large wok or a heavy-based frying pan until very hot. Add a splash of oil then stir-fry the beef with the sliced garlic, ginger and chilli until just cooked. Add the shoots, a good splash of soy sauce, sesame oil and the lime juice for the last 30 seconds of cooking.

3. Tip the contents of the wok into a large bowl, including all the juices. Put the wok back on the heat, add a splash more oil and put in all the vegetables. Stir-fry for 1-2 minutes, then add the cooked noodles and toss well over the heat.

4. Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a lettuce leaf.

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