• 140 g/5 oz medium egg noodles
• 2½ tbsp groundnut oil
• 225 g/8 oz sirloin steak
• 1 red chilli
• 4 spring onions
• 4 garlic cloves
• 5mm/¼in piece fresh root ginger
• 70 g/2½ oz mangetout
• ½ tsp freshly ground black pepper
• ½ tsp sugar
• 2 tbsp soy sauce

COOK THE NOODLES in boiling water for 4–5 minutes until soft, or as directed on the packet. Drain in a colander and drizzle with 1 tablespoon of the oil to prevent the noodles from sticking. Using a pair of scissors, cut the noodles a few at a time to break them up, then leave to one side. This will help them mix quicker in the wok.

MEANWHILE, PREPARE ALL THE INGREDIENTS for the stir-fry. Finely slice the beef into very thin strips. Cut the top off the chilli, then finely slice the chilli. Trim the spring onions and cut into 2.5cm/1in pieces. Peel and cut the garlic cloves in half lengthways. Peel the ginger, then slice it into thin strips.

HEAT A WOK over a high heat until smoking. Pour in the remaining oil and add the chilli, spring onions, garlic and ginger, then stir-fry for 30 seconds until beautifully aromatic. Add the beef and continue to stir-fry for 2 minutes, then add the mangetout, black pepper and sugar.

CONTINUE TO STIR-FRY for 1–2 minutes until everything has taken on a lovely golden colour and the beef is cooked through. Transfer the cooked noodles to the hot wok and pour in the soy sauce. Mix well and serve.