Catch-up Day 56: Five-spice beef stir-fried w/ noodles

I'm nutty for noodles. Egg noodles, vermicelli, hokkien noodles, you name it. In fact, the last trimester of my pregnancy with Jasper was largely fuelled by Singapore noodles from the food court at Grosvenor Tower. With extra chilli sauce on the side.

The chilli factor is tricky in our house as Oscar classifies ginger as spicy. Felix has inherited a palate from Chef's side of the family and was known to tuck into a Thai green curry sauce from around the age of 4.

The following - with the wondrous aromatic flavours of Chinese Five Spice, is a happy medium.

one large piece of rump - coated in a good dose of Chinese Five Spice and freshly ground pepper. Sear on each side, rest, then slice thinly.
(Alternatively, take a semi-frozen piece of rump, slice thinly, toss in five spice and pepper then wok fry)

mix up a sauce of
4 tblsp soy
4 tblsp oyster sauce
1 tsp - a dash - sesame oil
pinch of sugar

Heat some oil in a wok. Stir fry a selection of vegies. In our house it's normally onion, broccoli, carrot. If they're in the cupboard, water chestnuts and baby corn get tossed in as well. If we're cashed up there are snow peas and shallots and maybe even (gasp) cashews.
If I can be bothered I'll add some cloves of garlic, finely chopped and some grated ginger.

Add the Hokkien noodles
Toss through the sauce
Add the meat and fresh coriander.

Delicious, nutritious and fast.