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

200 g of beef tenderloin

* 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.