230 g dried egg noodles
1 tbs light soy sauce
1 tbs oyster sauce
2 tbs rice wine vinegar
1 tbs vegetable oil
1 tbs ginger, minced
2 cloves garlic, minced
300g lean beef steak, sliced 2cm thick
4 bok choi, cut into wide strips
4 stems shallots, thinly sliced
100 g bean sprouts, rinsed
1 tsp sesame oil
1. Bring a large saucepan of lightly salted water to the boil. Add the dried egg noodles and cook for 4 minutes, until just tender. Drain and set aside.
2. In a small bowl, mix together the soy sauce, oyster sauce, and rice wine vinegar. Set aside.
3. Heat the vegetable oil in a wok or large non-stick deep frying pan over high heat and sauté the ginger and garlic for 1 minute. Add the sliced beef and stir-fry for 1 minute. Add the bok choi, spring onion, egg noodles, bean sprouts, sauce mixture and sesame oil. Toss the ingredients together and stir-fry for approximately 3-5 minutes or until the bok choi is tender and the noodles are heated through.
4. Serve up your delicious Asian inspired beef and bok choi noodles in warm bowls.