Mushroom & beef stir-fry

Giant noodles, fragrant ginger, garlic, chilli oil, soy & spring onions

Trim the spring onions and chop into 3cm lengths.
Peel and finely slice the garlic.
Peel and matchstick the ginger.
Slice the lasagne sheets into 2cm-thick noodles.
Rub the steak with 1 teaspoon of olive oil, a small pinch of sea salt and a pinch of black pepper.
Put a large non-stick frying pan on a high heat.
Dry fry the mushrooms for 3 minutes on one side only.
Meanwhile, mix the chilli oil, soy, 1 tablespoon of red wine vinegar and a pinch of black pepper in a large bowl.
Tip the mushrooms straight into the bowl of dressing, returning the pan to the heat.
Cook the steak to your liking in the hot pan, turning every minute, with the spring onions, garlic and ginger alongside, stirring them occasionally.
Meanwhile, cook the pasta noodles in a pan of boiling salted water for 3 minutes.
Remove just the steak to a board to rest for a moment, then use tongs to drag the noodles straight into the frying pan, letting a splash of pasta cooking water go with them.
Remove from the heat, pour in the mushrooms and dressing and toss together.
Divide between bowls, then thinly slice and add the steak, drizzling over any resting juices, to finish.

Recipe Category Noodels