Ingredients
Method
- Drain and rinse the noodles, then dry-fry in a hot non-stick pan for 2 minutes until squeaky dry. Set aside.
- Toss the beef with the cornflour and salt. Heat the oil in a wok or large pan over high heat and fry the beef in two batches for 2 to 3 minutes until crispy, then remove.
- Stir-fry the capsicum, garlic and ginger for 2 minutes.
- Add the soy sauce, rice vinegar, sweet chilli and chilli flakes and bubble for 1 minute.
- Return the beef with the noodles and toss for 1 to 2 minutes until sticky and coated. Top with the spring onion.
Notes
Fry the beef in two batches so the pan stays hot. Crowding it makes the beef steam instead of crisp.
