Sichuan Beef Stir-Fry - cooking recipe

Ingredients

1 lb fresh rice noodles
1 tbsp vegetable oil
1 lb lean ground beef
10 oz mixed vegetables for stir-fry
1 can (8 oz) sliced bamboo shoots, drained
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp mild chili sauce
2 tsp sesame seeds, toasted
3 None green onions, thinly sliced

Preparation

Place noodles in a heatproof bowl. Cover with boiling water. Let stand for 4-5 mins or until tender. Using a fork, separate noodles. Drain. Rinse under cold water.
Meanwhile, heat a wok or large skillet on high heat. Add oil and swirl to coat surface. Add ground beef; cook, stirring to break up lumps, for 5 mins or until browned.
Add vegetables and bamboo shoots; stir-fry for 5 mins or until vegetables soften. Add noodles, combined sauces and 1/4 cup water to wok. Stir-fry for 2-3 mins or until heated through.
Spoon stir-fry into serving bowls. Sprinkle with sesame seeds and onion. Serve at once.