• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

• Meanwhile, trim pea pods. 
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli 
florets, tossing, until tender, 4-5 minutes.
• In the last 2-3 minutes of cook time, add pea pods and cook, tossing, until 
tender. Transfer to a bowl, season with salt and pepper and set aside. 

• Return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook beef strips, tossing in batches until browned and cooked 
through, 1-2 minutes.
• Reduce heat to medium. Return all beef to pan, then add garlic paste and sweet 
soy seasoning and cook until fragrant, 1 minute.
• Add oyster sauce, the water, sweet chilli sauce, cooked noodles, cooked
veggies and baby spinach leaves, tossing until combined, 1 minute. Season 
with pepper. 
TIP: Cooking the meat in batches over high heat helps it stay tender. 

• Divide sweet soy beef noodle stir-fry between bowls. • Sprinkle with sesame seeds to serve. Enjoy!