MMMMM----------------------FOR THE STIR FRY--------------------------- Vegetable oil for deep -frying; plus 1 tbsp 85 g Thai stir fry rice noodles 1 Aberdeen Angus quick grill -steak 150 G; cut into thin ; strips , about 3 Leaves pak choi; shredded , -about 1 Yellow pepper; seeded and -sliced 125 ml Red wine 3 tb Stock 55 g Beansprouts 2 tb Hoisin sauce Salt and pepper Fresh chopped coriander; to -garnish 1 For the Soup: Bring 600ml/1 pint water to the boil in a pan. Add the noodles, stock cube, pak choi, sesame oil, soy sauce and lime juice, boil and simmer gently for about 5-6 minutes, or until noodles are tender. 2 Heat the oil in a frying pan. Add the beef strips and fry gently for 5-8 minutes, turning occasionally, or until cooked through to taste. Arrange the beef in the bottom of a shallow bowl, pour the soup over and scatter the bean sprouts on top. 3 For the Stir Fry: Fill a deep pan one third full with oil and heat. Add half the noodles, deep fry until crisp and brown, and drain on kitchen paper. 4 Heat 1 tbsp oil in a frying pan. Add the beef strips and fry for 5-8 minutes, until cooked to taste. Remove from the pan and allow to rest. 5 Add the pak choi and yellow pepper to the pan and fry gently for about 2-3 minutes. Add the red wine, bring to the boil and simmer for 3-4 minutes. 6 Add the stock, remaining noodles and beansprouts and simmer for 2-3 minutes, or until tender. Add the cooked beef and hoisin sauce, stir and heat through. Spoon onto a large plate, sit the deep fried noodles on top and garnish with chopped coriander. NOTES : Chef - Patrick Anthony Recipe by: Ready Steady Cook