Beef stir-fry with noodles

Slice it thinly across the grain and stir-fry in a very hot wok for a couple of minutes, working in batches so it browns rather than steams. Set it aside while you cook the vegetables, then return it with the noodles and sauce just long enough to heat through.

Cook dried noodles just until tender, following the packet timing, then drain well and toss with a little oil if they are waiting. Straight-to-wok noodles can usually go straight into the wok; loosen them with tongs as you toss them with the sauce.

Pepper, spring onions, mushrooms and pak choi are good additions; add firmer vegetables first and leafy ones near the end. Soy sauce with ginger and garlic gives a simple savoury flavour, while oyster sauce is common in beef chow mein.

Cool it quickly and refrigerate within one to two hours. Eat within 48 hours, or freeze it; reheat leftovers only once, until steaming hot throughout.

Yes. Use cooked rice and stir-fry it with the beef and vegetables; chilled rice works well because the grains are less likely to clump. Add the sauce gradually so the rice does not turn soggy.

Per 100 g, the noodle version has 150 kcal, compared with 157 kcal for beef stir-fry with rice.