225g dried medium egg noodles.
300g lean beef steak, (e.g. sirloin or fillet, trimmed of all fat)
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tbsp Chinese rice wine
2 tsp rice wine vinegar
1 tsp sunflower oil
5cm piece fresh ginger, cut into fine matchsticks
4 small heads bok choi, cut into wide strips
Bunch spring onions, trimmed and cut on the diagonal into 1cm slices
1 tsp toasted sesame oil
Bring a large pan of lightly salted water to the boil. Add the noodles and cook for 4 minutes, until just tender. Drain and set aside.
Cut the steak into thin slices, about 2cm wide. Spread out on a plate and season. In a small bowl, mix together the soy sauce, oyster sauce, rice wine and vinegar. Set aside. Heat the oil in a wok or large, non-stick deep frying pan over a high heat. Add the steak and stir-fry for 1 minute, until just cooked. Lift out with a slotted spoon and set aside. Add the ginger, bok choi, spring onions and beansprouts. Stir-fry for 1 minute.
Return the beef to the pan along with the noodles, soy and oyster sauce mixture and the toasted sesame oil. Briefly toss together, until heated through. Serve immediately.