Stir-fried beef and egg noodles

By Scott Marley

Serves 4 250g egg noodles; 60ml sesame oil; 450g fillet of beef, thinly sliced; 4 spring onions, sliced; 2 cloves of garlic, sliced; 2.5cm root ginger, peeled and sliced; 1 sweet red pepper, deseeded and sliced; 100g shiitake mushrooms, sliced; 30ml hoisin sauce   Cook the noodles in a pan of boiling water, according to packet instructions. Drain well, rinse with cold water and drain again. Heat the oil in a wok or frying pan and stir-fry the beef for 2-3 minutes. Add the spring onions, garlic and ginger and cook for another 2 minutes. Then add the vegetables and fry until just softened. Add the noodles to the wok with the hoisin sauce and stir-fry for 1-2 minutes until piping hot. Serve with soy sauce flavoured with chopped fresh chillies.

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