Dice chillies, garlic and white part of spring onions finely and place in a large bowl, then add soy sauce, oil, and brown sugar, mixing well.
Slice meat into thin strips, the thinner the better to best absorb the flavour, then add to bowl of marinade. Cover the bowl with foil then put it in the fridge to marinate for anywhere from 15 minutes to 24 hours.
Chop red pepper; halve mangetout, green part of spring onions and baby corn and stir-fry in a hot wok with a little soy sauce and oil for 2 to 3 minutes until a little browned, yet still crisp.
Meanwhile, boil the noodles and spinach in separate pots of hot salted water.
Put cooked veg into a bowl to rest and stir-fry cooked noodles in a little soy sauce and oil for 1 to 2 minutes; serve noodles on plate.
Stir-fry marinated meat a little at a time with a small handful of sesame seeds at each addition for 3 to 4 minutes until fully cooked, then add previously cooked veg and stir-fry for a further minute so everything is hot.
Drain spinach and add a light layer over the noodles, then pour over stir-fry mixture.
Make it healthier
I use the spinach water to boil the noodles to retain as much iron as possible.
I have made this several times now and am doing it again this week as even my very picky husband loves it.
It's very tasty, easy and as long as I remember to do the marinading the night before it's very quick. I have only done it for the two of us but I would imagine it's a brilliant dish if you have guests due to it being impressive and quick.
I use low fat beef so it's a pretty healthy dish and as I always buy the meat when it's on a multibuy offer and freeze the rest it also works out fairly cheap.
Really am thankful for this one - 29 Mar 2012