Chinese Beef & Veggie Noodle Stir-Fry

Bring a medium saucepan of lightly salted water to the boil. Finely slice the red onion. Finely slice the red capsicum into 0.5 cm thick strips. Roughly slice the carrot (unpeeled) into thin 0.5 cm thick strips. TIP: Feel free to grate the carrot if you would prefer. Finely grate the garlic (or use a garlic press). Roughly chop the Asian greens.

Add the ramen noodles (see ingredients list) to the boiling water and cook for 3 minutes, or until soft. Drain and refresh under cold water.

Heat a drizzle of olive oil in a large wok or frying pan over a high heat. Once hot, add 1/3 of the beef strips and cook for 1-2 minutes, tossing regularly, until browned all over. Set aside on a plate and cover to keep warm. Repeat with the remaining beef. TIP: Cooking the beef in batches on a high heat prevents the meat from stewing and ensures a tender result.

Heat a drizzle of olive oil in the same wok or frying pan over a high heat. Add the red onion, capsicum, carrot and garlic and cook for 3-4 minutes, or until almost tender. Add the Asian greens and beef strips and toss for 1 minute, or until heated through. Remove the pan from the heat and add the ramen noodles, remaining hoisin sauce, soy sauce (for the noodles), honey and rice wine vinegar and toss well until combined.