450 g packet Hokkien noodles
¼ cup hoisin sauce
¼ cup sweet chilli sauce
500 g rump steak, trimmed and thinly sliced
1 onion, thinly sliced
1 tsp crushed garlic
1 tsp grated ginger
3 cups chopped or sliced stir-fry vegetables
- Prepare the Hokkien noodles according to the packet directions. Combine the hoi sin and sweet chilli sauces and 2 tablespoons water in a bowl. Set aside.
- Heat 1 tablespoon vegetable oil in a wok or non-stick frying pan over high heat. Add half the beef and stir-fry for 1-2 min or until browned. Transfer to a plate. Repeat with the remaining beef, reheating wok between batches.
- Add the onion, garlic and ginger and stir-fry for 2 min. Add the stir-fry vegetables and stir-fry for 2-3 min or until nearly tender. Return all the beef to wok along with the sauce mixture and noodles. Stir-fry for a further 2-3 min or until the vegetables are tender and noodles are heated through.