3 x 70g instant noodle cakes
500g beef stir-fry strips
2 tablespoons vegetable oil
3 green spring onions, cut diagonally into 3cm pieces
1 large red capsicum, cut into thin strips
200g snow peas, halved diagonally
2 tablespoons korma paste
2 tablespoons soy sauce
Cook noodles in a large saucepan of boiling water for 3 minutes. Drain.
Toss beef with half the oil in a bowl.
Heat a lightly oiled, large non-stick wok over a high heat. Add beef in two batches. Stir-fry for about 2 minutes, or until browned. Transfer to a bowl.
Add remaining oil, onions, capsicum and snow peas to hot wok. Stir-fry for about 2 minutes, or until almost tender. Return beef to wok with paste. Stir-fry for a further 1 minute.
Add noodles and sauce. Stir-fry until combined and hot. Remove from heat. Serve.