Beef noodles with matchstick veg

  • 2 nests of rice noodles
  • 1/2 beef stock pot made up to 100ml stock
  • 2 tsp soy sauce
  • 2 tsp rice wine vinegar
  • 1 clove garlic minced
  • 1 2cm pc root ginger, finely chopped
  • ¼ to ½ tsp chilli pepper flakes (to taste)
  • 250g bavette steak stir fry pieces
  • 1 large carrot cut into matchsticks
  • 1 small baby turnip cut into matchsticks
  • 1/4 red cabbage finely chopped
  • 1 tablespoon sesame seeds
  • small bunch of coriander, leaves chopped
  • 1 tsp sesame oil to dress
  • pinch of sugar


  1. Place the noodles in a large bowl and cover with warm water. Soak for at least 3-4 minutes, until soft. Drain and set aside.
  2. Mix the stock, vinegar and soy sauce in a small bowl. Combine the garlic, ginger and pepper flakes in another bowl. Set aside.
  3. Heat a wok or frying pan over high heat until smoking hot. Swirl in a tablespoon of (plain) oil and add the beef in a single layer. Season with pepper and let sit for 1 minute without stirring, then stir-fry for another 2 to 3 minutes, then set aside in a clean bowl.
  4. Add a little more oil into the wok or pan and add the garlic, ginger and chilli flakes. Stir-fry for a few seconds only and add the carrots, turnips and cabbage. Cook for 1 minute before adding the stock mixture, the beef with any liquid that has gathered in the bowl, and the sugar, and stir-fry for 1 minute.
  5. Add the noodles and sesame seeds, reduce the heat to medium-high and stir-fry 1 to 2 minutes – the vegetables should be crisp and tender.
  6. Add the coriander and sesame oil, remove from the heat and serve.