• 450g pack fresh Hokkien noodles
  • 200g rump or fillet steak
  • 1 teaspoon crushed garlic
  • 1 teaspoon crushed ginger
  • 4 tablespoons oil
  • 100g Mulgowie broccoli, broken into small floret
  • 150g Mulgowie green beans, sliced
  • 100g wombok, finely sliced
  • 50g carrot, finely sliced
  • 90g Mulgowie baby corn, cut in half
  • 3 shallots, cut into 3cm pieces
  • 3 tablespoons light soy sauce
  • 2 1/2 tablespoons oyster sauce
  • 1/2 teaspoons sugar
  • Salt and pepper to taste


Place the noodles in a bowl of boiling water, stir gently to untangle, leave for 1-2 minutes, and drain in a colander. Heat a medium sized saucepan with lightly salted water. Parboil broccoli, beans, wombok and carrot for 2 minutes, then drain. Cut the steak into very thin strips. Heat half the oil in a wok and stir-fry the beef with garlic and ginger for 1 minute, until barely cooked. Remove to a plate. Reheat the pan, add remaining oil and stir-fry the vegetables, adding baby corn and shallots, for 2 minutes. Add the sauces, sugar, salt and pepper, return the meat and add the noodles and stir everything together for about 1 minute, until well mixed and heated through. Serve into bowls.