Beef and vegetable rice noodles

Method

1. Put the noodles into a large, flat dish and cover with boiling water. Set aside for 2 minutes to soften, then drain and rinse under cold running water. Leave in cold water to prevent sticking.

2. Season the steaks. Heat a large wok or frying pan and sear for 1-2 minutes, so they’re still pink in the middle. Rest them for 5 minutes, then slice.

3. Drain the noodles. Heat the oil in the wok and stir-fry the spring onions, beansprouts and pak choi for 2-3 minutes. Toss in the noodles and most of the peanuts. Drizzle with soy sauce and stir-fry for 1 minute to heat through. Season to taste. Divide the noodles between 4 bowls. Top with the beef, the remaining peanuts, coriander leaves and soy sauce, if you like.

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