• 225g wide rice noodles
  • 1 tbsp groundnut oil
  • 5 cloves garlic, finely chopped
  • 2cm piece fresh ginger, peeled and grated
  • 1 red chilli, seeded and sliced
  • 1 Thai red chilli, sliced
  • 450g beef fillet, trimmed and sliced into 1cm strips
  • 1 tbsp Waitrose Cooks’ Ingredients Shaoxing rice wine or dry sherry
  • 1 large or 2 small green peppers, seeded and cut into 2 cm pieces
  • 1 tbsp Amoy dark soy sauce
  • 4 tbsp Waitrose Cooks’ Ingredients Black Bean Sauce
  • 3 salad onions, sliced to garnish

1. Cook the noodles according to pack instructions. Heat a wok over high heat and add the oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir fry for a few seconds. Add the beef slices and stir fry for 1-2 minutes, keeping the ingredients moving in the wok. As the meat starts to brown, add the rice wine.

2. Add the green pepper and stir fry for 1 minute. Add the noodles, breaking them up with a spoon, then add the soy and black bean sauce and stir everything together. Garnish with the sliced salad onion and serve.