Stir-fried beef and gai lan with rice noodles SERVES 4

We’ve used dried noodles in this riff on the Thai takeaway favourite, pad see ew, but fresh rice noodles will make this meal even faster to prepare. Stir-fry a couple of beaten eggs with the noodles during the final step for a little extra heft. 300 gm thin dried rice noodles 1½ tbsp dark soy sauce 1½ tbsp fish sauce

2 tsp rice wine vinegar

2 tsp grated palm sugar 80 ml (⅓ cup) peanut oil

or other neutral oil

400 gm trimmed beef fillet,

thinly sliced

3-4 birdseye chillies, to taste,

finely chopped

3 garlic cloves, finely

chopped

1 bunch gai lan (Chinese broccoli), stems finely chopped and leaves torn Crushed roasted peanuts and lime wedges, to serve 1

Place noodles in a heatproof bowl, cover with boiling water, stand until soft (10-15 minutes), then drain. Meanwhile, whisk soy and fish sauces, vinegar, palm sugar and 1½ tbsp water in a small bowl to combine.

2 Heat 1 tbsp oil in a wok over high heat, add half the beef and stir-fry until browned (1-2 minutes). Transfer to a plate and repeat with another 1 tbsp oil and remaining beef.

3 Heat 1 tbsp oil in wok, add chilli, garlic and gai lan stems, stir-fry until softened

(2-3 minutes), then add gai lan leaves and stir-fry until just wilted (1 minute). Transfer to plate with beef.

4 Heat remaining oil in wok. Add noodles and fry, without stirring, until beginning to crisp (1-2 minutes). Add sauce and stir-fry to coat, and until sauce reduces slightly (1 minute).

Add beef and gai lan, toss to combine, top with peanuts and serve with wedges of lime.