3 x 73g instant noodle cakes
500g lean beef stir-fry strips
2 tablespoons vegetable oil
2 carrots (300g), halved lengthways, thinly sliced diagonally
200g snow peas, trimmed, halved lengthways
410g can baby corn spears, drained, halved diagonally
2 cloves garlic, crushed
½ cup tomato sauce
¼ cup soy sauce
Cook noodles in a large saucepan of boiling water, stirring occasionally to separate strands, for 2 minutes. Drain. Rinse under cold water. Drain well.
Toss beef with half the oil in a large bowl.
Heat an oiled, non-stick wok or large frying pan over a high heat. Add beef in three batches. Stir-fry for about 2 minutes, or until browned and cooked. Remove.
Heat remaining oil in wok over high heat. Add carrots. Stir-fry for 2 minutes. Add snow peas, corn and garlic. Stir-fry a further 1 to 2 minutes, or until vegetables are almost tender.
Combine sauces with 2 tablespoons water in a small jug.
Return beef to wok with sauce mixture. Gently toss over a high heat for about 1 minute, or until sauce is boiling. Add noodles. Stir for 1 to 2 minutes, or until combined and hot. Serve.