250g Beef (rump, fillet or topside cut into thin strips, across the grain)
142g Flat Rice noodles
1 jar Wing Yip Spicy Szechuan Sauce
1 tbsp Wing Yip Light Soy Sauce
1 tsp Black Pepper
2 tsp Chopped/minced garlic
1 tsp Chopped/minced ginger
1 Red chilli (finely chopped)
1 Fresh pepper (sliced)
2 Spring onions (finely sliced)
Soak the noodles in tepid water for 10 minutes. Drain and keep aside. Whilst the noodles are soaking, slice the beef finely, across the grain.
Heat 2 Tbsp oil in a wok and when hot, fry 1 tsp of minced garlic, adding the beef and chopped red chilli.
Season with freshly ground black pepper and light soy sauce. Cook for a few minutes, until the beef is cooked. Once cooked to preference, remove from heat and keep warm. Take care not to overcook the beef.
Then add rest of oil into the wok and fry the remaining minced ginger and add the garlic, then the rice noodles.
Season with a little light soy and then add sliced peppers and white spring onion bottoms.
Add Wing Yip Spicy Szechuan Sauce and stir fry for 1 minute, adding a little water if noodles become too dry.
Last of all add the pepper and beansprouts.
Place the noodles onto a large serving platter or individual bowls and spoon the cooked beef on top. Garnish with the chopped spring onions.