Instructions

• Cook the noodles as per the packet instructions, less 1 minute (ideally until they are just pliable). Rinse with cold water and set aside.
• Heat a large, heavy-based frying pan over medium–high heat. Add the olive oil, garlic and ginger and cook for 30 seconds.
• Add the beef and cook for 2–3 minutes until browned.
• Add the sweet chilli sauce, brown sugar, tamari or all-purpose soy sauce, dark soy sauce and rice wine vinegar. Cook for 2–3 minutes until the sauce has thickened and caramelised.
• Add the frozen vegetables. Place the lid on, and cook for 2–3 minutes or until the vegetables have softened to your liking.
• In a small bowl, combine the water and cornflour and add the mixture to the stir-fry and cook, stirring, for 1–2 minutes until it is glossy and thickened.
• Add the noodles and spring onion (reserve 1 tablespoon for garnish) and cook for 1 minute or until the noodles are heated through.
• Serve topped with the reserved spring onion and chilli oil, if using.