Beef & bok choi noodles

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.

Smooth Mrec