INGREDIENTS SERVE 2 200 g of beef tenderloin FOR THE MARINADE: * 1 tsp of Chinese cooking wine * 1 tsp of light soy sauce * 1 tsp of corn starch * 1/4 tsp of black pepper * 1/4 tsp of salt * 1/4 tsp of baking soda FOR THE SAUCE: * 1 tbsp of hoisin sauce * 1 tbsp of soy sauce * 1 tsp of dark soy sauce * 1/2 tsp of five spice * Salt to taste * 1/2 cup of water or beef stock OTHER INGREDIENTS: * 300 g hand pull noodles (if you use un-cooked noodles, pre-cook it until it is half way done) * 2 tbsp of minced garlic * 1 tbsp of minced ginger * 2 ounces of carrots (shredded) * 3 ounces of cabbage (shredded) * Some bean sprouts * Some baby bok choy (cut it into smallish pieces) * 1 tbsp of vegetable oil to cook the beef * 3 tbsp of vegetable oil to stir fry the noodles

* Slice the beef into thin pieces. Marinate it for 30 minutes.
(Sub chicken or pork)
* Mix the marinade
* Heat up your wok, add vegetable oil and your marinated beef.
Cook it on high heat for just 2 minutes. Set it aside.
* Add more oil to the same wok, the garlic and ginger. Give it a
stir until fragrant. Add all your vegetables besides the bean
sprouts. Stir fry them for 2 minutes.
* lower the heat to medium. Add your noodles along with the sauce.
Mix the sauce and noodles evenly.
* When the sauce is almost gone, quickly add the bean sprouts and
mix it well. Add your beef give it a quick stir. When you see
the sauce is gone, You can turn off the heat and serve.