Vietnamese beef noodles
You will need
450g/1lb straight-to-wok thin noodles
1.2 litres/2 pints chicken stock
1 tsp freshly grated root ginger
Sunflower oil, for brushing
350g/12oz minute steaks, very thinly sliced
1 tbsp sweet chilli sauce
150g/5oz baby corn, halved
150g/5oz mange tout, trimmed
200g/7oz pak choi, cut on the diagonal into 4cm/1Â½in pieces
1 tsp cornflour
4 tbsps dark soy sauce
Juice of 1 lime
150g/5oz fresh bean sprouts
Fresh coriander and mint leaves
Place the noodles in a heatproof bowl and pour over enough boiling water to cover. Set side for five minutes until softened or as per packet instructions.
Pour the stock into a large pan with the ginger and bring to the boil.
Heat a griddle pan until very hot, then lightly oil. Brush the steaks with the chilli sauce. Place them on the hot griddle and cook for two minutes on each side, then transfer to a plate and set aside.
Add the baby corn to the stock with the mange tout and pak choi. Mix the cornflour with a little water in a bowl, then stir into the pan. Return to a simmer and then cook for two minutes until tender.
Add the soy sauce and lime juice, stirring to combine.
To serve, drain the noodles and divide among warmed bowls. Add the bean sprouts and ladle over the flavoured stock. Thinly slice the rested steaks and add to the bowls. Scatter the coriander and mint leaves over the top.