Cook for 1 minute. Livestock & Meat Commision for N. Ireland © 2020. Drain the noodles and set aside. Mix and stir fry for 1 minute. Remove the leaves from the pak choi stem, wash and drain. Add the pak choi, carrot, garlic, ginger, chilli, 5 spice powder, On a separate chopping board, finely slice the beef. Remember to wash your hands thoroughly after handling raw meat. Flip the noodles over and add another tablespoon of oil around the perimeter of the wok to let the … Bring a pan of water to the boil and add the noodles. When the oil is hot, add the … Chopping board, knife, grater, peeler, measuring spoons, saucepan, colander, wok, wooden spoon, tongs, tin foil. Add the beef and mix. Remove the root and skin from the spring onions and finely slice. Heat 1 x 15ml spoon of oil in the wok and stir fry the beef for 2 minutes. Add the pak choi, carrot, garlic, ginger, chilli, 5 spice powder, hoisin sauce, soy sauce and water. 600g Northern Ireland Farm Quality Assured beef rump, 1 x 15ml spoon (1 tbsp) reduced salt soy sauce. Serve the beef with the noodles and sprinkle the spring onions on top. Remove the top and seeds from the pepper and finely slice. Coat the bottom of a large skillet with oil and place it over high heat. Remove the top of the chilli, cut in half, de-seed and finely slice. Add the remaining oil to the wok, add the sliced pepper and stir fry for 2 minutes. In a sauté pan, heat up vegetable oil … Remove the beef from the wok and wrap in tin foil to keep warm. Peel the carrot and make into ribbons using the peeler. While cooking the noodles, start preparing the sauce mixture.