- 6 ounces medium Chinese egg noodles
- 1 tablespoon sunflower oil
- 2 large cloves garlic, cut into shreds
- 1 teaspoon grated fresh ginger
- 1 large red bell pepper, seeded and thinly sliced
- 1 1/2 cups halved baby white mushrooms
- 1 (7 ounce) sirloin steak, trimmed of fat and cut into thin strips
- 3 ounces snow peas, cut in half lengthwise
- 4 scallions, cut into chunky lengths
- 3 tablespoons hoisin sauce
- 1 tablespoon light soy sauce
- 1 teaspoon toasted sesame oil (optional)
- Shredded scallions
- Put the noodles in a bowl, cover with boiling water, and leave to soak 5 minutes, or according to the package directions.
- Meanwhile, heat the sunflower oil in a wok or large skillet over high heat. Add the garlic and ginger and stir-fry to release their flavors. Toss in the red bell pepper and mushrooms, then stir-fry until starting to soften, 2 to 3 minutes.
- Add the strips of steak, snow peas, and scallions, and stir-fry until the meat just turns from pink to brown, 1 to 2 minutes.
- Mix in the hoisin and soy sauces and stir well until bubbling, then drizzle in the sesame oil, if using. Drain the noodles. Serve the stir-fry on the noodles, garnished with shredded scallions.