Mix together the 1tablespoon soy sauce, 1tablespoon Worcestershire sauce, 2tablespoon honey 1–2teaspoon chili sauce and 1teaspoon corn flour.
Add 250g (9oz) thinly sliced beef and toss to coat all the pieces. Cover and leave to stand for 30 minutes.
Peel and cut 2 carrots into matchsticks, trim 100g (3½oz) mangetout, Trim and shred 6 spring onions and deseed and slice 1 yellow pepper.
Drain the marinade from the meat and reserve.
Cook the noodles by placing in a bowl and covering with boiling water and allowing to stand for about 5 minutes. Drain.
Meanwhile heat 1 tablespoon sunflower or rapeseed oil in a wok or frying pan and stir-fry the meat for 2 to 3 minutes until browned, tossing frequently.
Add the prepared vegetables to the panand stir-fry for 5 minutes.
Add the drained noodles and reserved marinade, toss over the heat for 1 to 2 minutes. Serve immediately.
Cook's TipsMarinate the meat first, then you can prepare the vegetables while the meat marinates.Look out for the tail end of fillet steak which can sometimes be picked up cheap from the butchers. Alternatively, use rump or a frying steak.Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only.