Ingredients

Step by step

1. Heat 1 tablespoon of oil in a wok or deep frying pan until very hot, and stir-fry the ginger and spring onion chunks for a minute, then add the beef. Fry for another few minutes until the beef is seared all over, then tip everything into a bowl.
2. Add the remaining ½ tablespoon of oil to the wok and fry the vegetables until just softening, then add the noodles, and toss to heat up.
3. Add the sauce, garlic, and a splash of water and bring to a bubble. Toss in the pan to coat the noodles in the sauce and distribute the veg. Add the ginger beef and spring onion back to the pan with some salt and pepper. Stir-fry for a few minutes until piping hot, scatter with the sliced spring onions and serve.
   Tip

   Make it veggie
   Omit the beef and use firm tofu pieces instead.
   
   Slim it down
   Use spiralised courgette or butternut squash to replace the noodles.