Let tonight's dinner transport you to the bustling backstreets of Hong Kong - a place where they really know their noodles. The trick with this dish is to slice the steak as thinly as you can and cook it in a super-hot frying pan. Do it in batches - that way it'll crisp up rather than stew. Let us know how you go!
/ serving 4 people
/ serving 4 people
Soy Sauce(ContainsGluten, Soya)
Sweet Chilli Sauce
Chinese 5 Spice
Egg Noodle Nest(ContainsGluten, Egg)
Put a Large Saucepan of water on to boil for the noodles. Slice the steak into strips as thinly as you can. TIP: Putting it in the freezer for a few minutes first will make this easier. Remove the root from the spring onion and thinly slice, separating the green and white parts. Halve, then remove the core from the green pepper and slice into ½cm strips. Finely chop the red chilli. Peel and grate the garlic (or use a garlic press). Peel the ginger and finely chop.
Mix together the tomato ketchup, soy sauce, sweet chilli sauce, rice vinegar and water (amount specified in the ingredient list) in a small bowl to make the sauce. In another - larger - bowl, combine the Chinese five spice and cornflour with a pinch of salt and black pepper. Add the steak to the bowl and toss it in the cornflour mixture. TIP: Add less Chinese five spice if you don't love spice and want to keep things subtle!
Add the noodles to your pan of boiling water. Cook for 4 mins. Drain in a colander and put into a large bowl of cold water to stop them cooking further. Set aside until ready to serve.
Heat a good splash of oil in a frying pan on high heat. Once almost smoking, carefully(!) place the steak strips in the pan. TIP: You really want the steak to get crispy so don't crowd the pan. Cook it in batches if necessary. Once each batch of steak is crispy around the edges, remove it to rest on some kitchen paper.
Tip out any excess oil from the pan and add the pepper and chilli (the amount of chilli you add depends on how spicy you like things!). Cook for 2 mins. Add the garlic, ginger and the white parts of the spring onion. Cook for 1 minute more. Add the sauce to the veggies in the pan. Cook until glossy, about 1 minute more.
Drain the noodles and add them to the pan, along with the steak strips. Toss everything together. Cook until piping hot, 2-3 mins. Divide between your plates and serve with the green parts of the spring onion scattered over the top. ENJOY!