This is a traditional Chinese noodle dish. An easy recipe to stir-fry, it can be adjusted to your taste with many variations, including all veggie.

Preparation Time: 35 minutes

What you need:

20oz/250g Asian egg noodles (if none are available you can substitute with Spaghetti)

2 teaspoons sesame oil

1 tablespoon vegetable oil

2 tablespoons soy sauce

1lb (500g) beef – you can substitute with chicken or just go veggie!

1 tablespoon fresh ginger, finely chopped

4 garlic cloves, minced

2 large carrots, thinly cut into sticks

1 cup (100g) broccoli crowns; you can add any other veggies you like

1 onion, chopped

1 cup fresh bean sprouts – optional

For the sauce:

1 tablespoon brown sugar

¼ cup (60ml) reduced-sodium soy sauce

4 tablespoons hoisin or oyster sauce (you get them in any Asian store)

1 tablespoon sesame oil

½ teaspoon chili powder

¼ teaspoon pepper

2 tablespoons flour

¼ cup water, more as needed

How to do it:

Slice beef into very thin pieces (see picture); you need a very sharp knife

Put beef in a bowl and add 2 tablespoons sesame oil, 2 tablespoons soy sauce and ½ teaspoon chili. Mix well and let marinate for at least 15 minutes

Cut onions, carrots and other veggies and set aside

Mix all ingredients for the sauce in a small bowl and set aside.

Cook egg noodles one minute shy of the directions, drain and toss with sesame oil in a bowl to coat.

Heat veggie oil in a large pot or wok over high heat

Fry the beef slices in batches for 3-4 minutes each until cooked through. Remove beef from the pot and set aside leaving any juices and oil behind.

Add onions and cook until translucent, add garlic and ginger and cook for another minute.

Add all vegetables to the pot, and cook for 3-5 minutes, until everything is crisp tender. If needed, add a little more oil.

Add the beef back to the pot and mix everything. Add the noodles and pour the sauce over the top.

Toss until fully incorporated and cook for another 1-2 minutes to make sure veggies are tender and sauce starts to thicken

Add in the bean sprouts and toss everything well together and serve immediately.

Enjoy!

You can keep leftovers in the fridge for 3-4 days and eat cold or heated up.