Are you ready to wok?


  • 300 g green vegetables (sliced, any selection: broccoli, mange tout, french beans, mixed peppers etc)
  • 450 g beef fillet (sliced into very thin strips)
  • 4 nests of dried egg noodles
  • for the sauce:
  • 1 red chili (chopped roughly)
  • 2 cloves of garlic
  • 2 inch root ginger
  • 5 tblsp soy sauce
  • 5 tblsp beef stock
  • juice of 1 lime
  • sesame seeds to garnish
  • 1 bunch spring onions


  • Begin by preparing all vegetables and slicing the meat (or alternatively ask your butcher to do this for you).
  • Pop the noodles onto boil according to the packet instructions.
  • Heat a large frying pan or wok and add the chopped chili, ginger and garlic together with the beef until the meat is almost fully cooked. Season the mixture with a little salt and pepper at this stage.
  • Add in the vegetables and quickly fry them using a little stock if the mixture gets too dry, rather than adding extra oil which makes the stir-fry greasy.
  • When everything is almost cooked, (I tend to leave a little bite in the vegetables to have them nice and crunchy but that's up to yourself) add in the additional stock and all of the soy sauce.
  • Mix in the lime juice.
  • Add in the chopped spring onions to the beef just before you serve the dish.
  • Pile the beef and ginger mixture on top of the noodles and serve immediately and garnish with toasted sesame seeds.
  • Instead of beef you can use chicken, pork or duck.

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