COOK THE NOODLES in boiling water for for 4–5 minutes until soft, or as directed on the packet. Drain in a colander and drizzle with . tablespoon of the oil to prevent the noodles from sticking, then leave to one side. Meanwhile, peel and finely slice the garlic and ginger. Cut the top off the chilli, then slice the chilli. Trim the fat off the beef and slice into strips about 2mm/11∕6 in thick.
HEAT A WOK over a high heat and add 1 tablespoon of the oil. Put in the peanuts and stir-fry for 1 minute or until golden. Remove with a slotted spoon and transfer to kitchen paper to drain. Tip the oil out of the wok and return the wok to a high heat.
Once smoking, add the remaining oil and the beef. Leave to sear for 40 seconds, then stir-fry for 30 seconds to take on some colour. Chuck in the garlic, ginger and chilli, and continue to stir-fry for 2–3 minutes until golden.
POUR IN THE RICE WINE VINEGAR, soy sauce and oyster sauce, and mix well. Add the bean sprouts and continue to stir-fry for 1–2 minutes until the bean sprouts are just tender but still have a little bite. Turn off the heat, then tip in the peanuts and add the mint. Give it a final mix, then add the noodles, stir and serve.
Mighty Spice Express Cookbook by John Gregory-Smith © John Gregory-Smith, 2013 published by Nourish Books, London
140g/5oz fine egg noodles
2 tbsp groundnut oil
2 garlic cloves
2.5cm/1in piece fresh root ginger
1 red chilli
2 sirloin steaks (about 120g/4.oz
55g/2oz/heaped ⅓ cup peanuts
1 tsp rice wine vinegar
1 tbsp light soy sauce
3 tbsp oyster sauce
150g/5.oz/1⅔ cups bean sprouts
1 handful of small mint leaves