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A perfectly healthy alternative to the monotony of winter casseroles and stodgy potato filled meals.


  1. Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.
  2. Heat a large wok or a heavy-based frying pan until smoking hot.
  3. Add the of vegetable oil, then stir-fry the beef slices with the sliced garlic, ginger and chillies for 3-4minutes.
  4. Add the shoots or bean sprouts, the soy sauce and sesame oil and ¾ of the lime juice for the last 30 seconds of cooking.
  5. Tip the contents of the wok into a large bowl, including all the lovely juices.
  6. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables.
  7. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
  8. Divide the fried vegetables and noodles between 4 plates.
  9. Return the beef and juices to the wok and stir-fry until heated through.
  10. Add the coriander and toss until well mixed with the beef.
  11. Arrange on top of the noodles and finish with the coriander and remaining lime juice.

Source: Our collection - Farmison