120g Fantastic Hokkein Thin Fresh Noodles or gluten-free noodles
2 tsp cornflour or gluten-free cornflour
3 tsp salt reduced soy sauce
3 tsp sweet chilli sauce
Juice of 1/2 a lemon
1 Tbsp honey
1 clove of garlic, crushed
2 tsp olive oil
200g lean rump steak, trimmed of fat, thinly diagonally sliced
1/2 brown onion, cut into thin wedges
200g broccoli, cut into small pieces
2 zucchini, diagonally sliced
2 Tbsp water
50g baby spinach leaves
Put the noodles in a medium heatproof bowl and cover with boiling water. Set aside for 2 minutes. Drain and separate the noodles. Set aside. Combine the cornflour, soy sauce, sweet chilli sauce, lemon juice, honey and garlic in a small bowl. Set aside.
Heat half the oil in a large non-stick wok over high heat until the oil starts to smoke. Add the beef and stir-fry for 1-2 minutes or until meat just changed colour. Transfer to plate.
Heat the remaining oil in the wok over medium-high heat. Add the onion, broccoli and zucchini. Stir-fry for 2 minuts. Add the water. Cover and cook for 1 minute or until vegetables are just tender.
Add the spinach and noodles to the wok. Toss to combine. Add the sauce mixture and toss until heated through. Serve.