Spicy-Ginger Teriyaki Beef Noodles

• 200g/7oz Frying Steak
• 100g/3.5oz Baby Corn
• 100g/3.5 Pak Choy
• 100g/3.5 Mange Tout
• 140g/1Cup Water Chestnuts
• 1 Carrot (Pre-cut into Matchsticks if available)
• Small Thumb Ginger
• 2 tbsp Toasted Sesame Oil
• 1 Chilli (Optional - To Preference)
• 300g/10.5oz Straight to Wok Egg Noodles
• 5 tbsp Teriyaki Sauce

1) Heat 1 of the tbsp's of sesame oil in your wok on a high heat, and add in your steak when hot enough. Stir-fry for 2-2.5 mins until the beef is browned. Remove from the wok and set to one side.

2) Mince, grate or thinly slice your ginger, and cut your carrots thinly or into matchsticks. Add your second tbsp of sesame oil into the wok and add in the veg, ginger, and chillies. Stir-fry for 2-3 minutes, depending on how crunchy you like your veg.

3) Now add your egg noodles (Break them up as you add them in), water chestnuts, teriyaki, and a dash of water. Continue frying and add back in the beef. Continue to stir-fry for another minute or two.

4) Serve both servings or set one aside as meal prep and enjoy!