Sizzling Steak Stir Fry

Slice the chilli in half length-ways, remove the seeds and slice thinly. Thinly slice your spring onions diagonally and finely chop the garlic. Crush your nuts, cut the root off the bok choy and separate the leaves.

Put the noodles in the boiling water for 4 mins then drain them (the number of nests depends on how hungry you are!). Refill the pan with cold water, put the noodles back in and keep the pan to the side. Tip: This will stop them cooking and keep them from sticking together.

Heat up ½ tbsp of olive oil in a non-stick pan on high heat until it is almost smoking. Fry the steak in small batches so that the outside is browned off but the inside remains rare. Take the meat out of the pan and keep to the side for later.

Add another ½ tbsp of olive oil into the pan. Fry off the chilli, spring onions and garlic for a couple of mins. Add in the steak, soy sauce and the stock pot. Add 100ml of water, the bok choy, five spice and 1 tsp sugar (if you have some).

Once the bok choy has wilted and the sauce has thickened up (which only takes 2 mins), add the noodles (once drained) back into the pan. Toss everything together with a good squeeze of lime juice.

o present the dish, simply put your noodles in a bowl, grate on a little bit of lime zest and top with your crushed nuts.