- Boil the noodles according to the packet instructions. Once done, drain in a sieve or colander and refresh by pouring cold water over them. Once cold, toss in some sesame oil to keep separated and set aside.
- Cut the beef into thin finger-length strips.
- Place the garlic, ginger, honey and soy sauce into a microwave proof large lunch box with a lid. Microwave until warm and runny, about 30 seconds. Mix together with a spoon.
- Put the mushrooms, carrot, pepper, chilli and onion into the box, put the lid on and give it a good shake to coat all the veggies.
- Fire up the wok on full heat. Once hot, add the 2 tablespoons sesame oil (not before) and stir fry the steak pieces to your liking.
- Next add the veggies from the lunch box. Try to hold the liquid at the bottom of the box back or your veggies will steam instead of frying. Stir fry for a few minutes.
- Next add the cold noodles and stir fry until they start to stick to the bottom of the wok.
- Now add the remaining liquid from the bottom of the lunch box and stir fry until the noodles are well coated and starting to dry.
- Serve in warmed large bowls.
If you don't have any honey, soft brown sugar will do just as well.
The noodles, beef strips and veggies can be prepared the day before and refrigerated. From this point the dish takes less than 10 minutes. Great for those who are short on time but want a healthy meal.
This is a very versatile dish so you can use all sorts of veggies like pak choi, fine beans, mangetout etc.
If your wok is small, cook the veggies and meat first then put them in the oven whilst you fry up the noodles in the sauce mixture.