400 g wholewheat noodles
400g rump steak (thinly sliced)
1 large carrot
1 thumb-sized piece of fresh root ginger (peeled and finely minced)
3 garlic cloves (peeled and finely minced)
1 red chilli (finely minced)
5-6 spring onions (thinly sliced)
2 tbsp sesame oil olive oil
1 tsp dark brown sugar
1 tbsp chinese rice wine
3 tbsp dark soy sauce
5 tbsp black bean sauce
1 juice of lime
1 handful fresh coriander (roughly chopped)
Cook the noodles according to the instructions on the packet, drain and set aside.
In a bowl, combine the beef, ginger, garlic, chilli and spring onions with the sesame oil.
Heat a large wok over a high heat, add a little olive oil and swirl it in the pan to coat the sides.
Add the beef mixture and carrots and stir-fry for 3-4 minutes until the beef is tender.
Add the courgette and mushrooms and stir for another minute.
Add the sugar, rice wine, soy sauce and black bean sauce and stir to combine.
Cook for another minute and add the lime juice.
Transfer the beef mixture to a large serving dish, leaving a little of the sauce in the wok.
Throw the noodles and coriander into the wok and toss together.
Serve the beef mixture on a bed of noodles.