Chilli And Garlic Beef Noodle Stir-Fry - cooking recipe

Ingredients

440 g rice noodles (Packet Kantong Inspirations specified)
1 1/2 tablespoons sweet chili sauce
1 tablespoon lime juice (freshly squeezed)
2 teaspoons soy sauce (salt-reduced or gluten free soy sauce)
1 teaspoon olive oil
500 g rump steak (lean trimmed of fat and thinly sliced diagonally across grain)
1 red capsicum (large cut into strips)
2 zucchini (large cut into sticks)
200 g mushrooms (Swiss brown suggested quartered)
2 garlic cloves (finely chopped)
4 cm ginger (fresh finely shredded)
1 bunch choy sum (baby leaves removed from stalks, washed)
2 tablespoons water
2 spring onions (thinly sliced diagonally)
1/2 cup coriander leaves (fresh to serve)
lime wedge (to serve)

Preparation

Put noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and then drain and separate the noodles and set aside.
Put the sweet chilli sauce, lime juice and soy sauce in a small bowl, stir to combine and set aside.
Brush a little oil over a large wok and heat on high until the wok is hot and then add half of the beef and stir fry for 2 minutes or until beef is almost cooked and then transfer to a plate.
Brush the wok with a little more oil and reheat wok on high and repeat with remaining beef and then remove beef from wok and add to the first batch of beef.
Brush the wok with remaining oil and heat on medium-high and add the capsicum, zucchini, mushroom, garlic, ginger and choy sum stalks and stir fry for 2 minutes and then add the water and choy sum leaves and cook covered tossing twice for 2 minutes or until the vegetables are just tender.
Add noodles, beef and spring onion to the wok and toss to combine and then add the sauce and toss once more to combine and heat through.
Top with coriander leaves to serve and accompany with lime wedges.