Shanghai noodles are thick noodles (see attached picture). If Shanghai noodles are unavailable, feel free to substitute Japanese Udon noodles, or a thick Italian spaghetti-style pasta, such as linguini.

Ingredients:
150g rump steak, topside or porterhouse, thinly sliced
250g thick, fresh Shanghai noodles
1½ tbsp peanut oil
1 tbsp oyster sauce
2 tsp dark soy sauce
1 tsp white sugar
1 lime-green pepper or 1 sweet red pepper, seeded and sliced into 5mm-wide strips
60g garlic chives, cut into 5mm lengths

Marinade
1 clove garlic, finely chopped
2 tsp oyster sauce
2 tsp light soy sauce
1 tsp white sugar
2 tsp cornflour
A few drops sesame oil

EXTRA EQUIPMENT
Wok

Method
To make the marinade, mix all ingredients in a bowl. Add beef, cover and refrigerate for an hour.

Bring a saucepan of water to the boil.
Drop in noodles, then stir to ensure they are not clumping together.
Simmer for three minutes and drain in a colander in the sink, then run under cold water.

Shake to drain, then add a few drops of the peanut oil and mix through. Set aside.

Mix together oyster sauce, dark soy sauce and sugar and set aside.

Heat a wok over high heat, then splash in remaining oil.
Stir-fry sliced pepper for one minute.
Add beef and marinade and stir-fry for one minute.
Add noodles and garlic chives and stir-fry for about two minutes or until noodles are a glossy brown and everything is hot.

Tip in oyster sauce mixture and stir to mix.

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