250g Dried medium egg noodles
25 g / 1 oz butter
350g quality steak, thinly sliced (hipbone/sirlion)
2 garlic cloves, peeled and finely sliced
1 thumb-sized piece of fresh ginger, peeled and finely sliced
200g peanut shoots or bean sprouts
1/2 lime, juice of
1 large red pepper, deseeded and finely sliced
100g mange tout
1 handful baby corn, quartered lengthways
6 spring onions, trimmed and finely sliced
1 bunch fresh coriander, leaves picked and roughly chopped
cos lettuce leaves, to serve
Cook the egg noodles in boiling water until just tender. Drain, place in a bowl and set aside.
Heat a large wok or frying pan until hot. Add a splash of rapeseed oil, then stir-fry the beef slices with the garlic and ginger until just cooked. Add the shoots or bean sprouts, a good splash of soy sauce and the line juice for the last 30 seconds of cooking.
Tip the contents of the wok into a large bowl, including the juices. Put the wok back on the heat, add a splash more rapeseed oil and all the vegetables. Stir-fry for 1-2 minutes, then add the cooked noodles and toss well over the heat.
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 cos lettuce leaves.