Ingredients

The following ingredients have 2 Servings
  • 225 g lean beef (cut into thin strips)
  • 1 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 clove garlic (crushed)
  • 1 tsp finely grated ginger
  • 1 tbsp rapeseed oil
  • 1 onion (sliced)
  • 75 g mushrooms (sliced)
  • 200 g sugar snap peas (halved lengthways)
  • 2 x70g nests of medium egg noodles
  • juice and finely grated zest of 1 lime
  • coriander leaves (optional)

Instruction

  • Cut the beef into thin strips.
  • Mix together the fish sauce, soy sauce, ginger and garlic in a small bowl. Add the strips of beef and toss to coat in the mixture.
  • Bring a kettle of water to boil.
  • Heat the oil in a wok or a large frying pan and sauté the onions until softened and beginning to brown.
  • Add the marinated beef strips and cook until browned, then add the mushrooms and sugar snap peas and cook for 3–4 minutes or until the vegetables are just tender.
  • Meanwhile pour the boiling water into a saucepan. Add the noodles and simmer gently for 2-3 minutes then drain.
  • Add the noodles to the pan sprinkle with the lime juice and zest, then toss together. Serve immediately. Scatter with a few fresh coriander leaves if desired.