Curry Beef Instant Noodles

• 1/2 carrot (peeled and thinly sliced)
• Handful mangetout (thinly sliced)
• 1 rib eye steak (thinly sliced and tenderised using the back of a cleaver.) 
• 1 pack instant noodles, cooked to packet instructions
• 300ml chicken stock (or more if you want it more soupy)
• Vegetable oil 

Marinade

• 1 1/2 tsp curry powder
• 1 1/2 tbsp Amoy light soy
• 1 tsp Amoy sesame oil
• 1/2 tsp sugar

Prep the carrot and mangetout, and place on the wok clock, followed by the beansprouts. 

Place the prepped beef into a bowl with the marinade ingredients and massage through. 

Boil the noodles as per packet instruction. 

Now get your wok to a high heat until the oil is smoking hot. Place the vegetables in first, working around the wok clock, and giving them 30 seconds to cook through. Set the veg to the side and add the beef to the wok. Sear it on one side for 30 seconds, and then flip and cook for another 1 minute. 

Pour some chicken stock over the beef and mix in, to create a sauce. 

In a bowl place the noodles, topped with the vegetables, and finally the beef and sauce. Add a little more stock if you want it more soupy. Enjoy!