450 g hokkien noodles
600 g beef stir-fry strips
1 red capsicum
200 g sugar snap peas
¼ cup hoisin sauce
2 tbsp water
- Cook noodles according to packet directions. Drain. Cover to keep warm. Cut capsicum into thin strips and trim peas.
- Heat an oiled, non-stick wok over a high heat. Add beef in three batches. Stir-fry for about 2 minutes, or until almost cooked. Remove.
- Add capsicum and peas to wok. Stir-fry for 2 minutes. Return beef to wok with noodles, sauce and water. Stir-fry for about 4 minutes, or until heated through.