Thai Stir-Fried Sweet Soy Beef Noodles

While the rice noodles are soaking, peel and crush the garlic. In a medium bowl, add the beef strips and garlic and toss with the fish sauce, soy sauce, sugar, 1/2 of the kecap manis and the water (check ingredients list for the amount). Set aside to marinate. TIP: If you have the time, allow the beef to marinate for at least 10 minutes to pack in the flavour and increase tenderness.

While the beef is marinating, finely slice the green capsicum. Slice the carrot (unpeeled) into 0.5 cm thin batons. Finely slice the spring onion. Trim the ends of the snow peas.

Heat a drizzle of olive oil in a large frying pan or wok over a medium-high heat. Add the green capsicum and carrot and cook for 4 minutes, or until softened. Add the spring onion and snow peas and cook for 1 minute, or until softened. Remove from the pan and set aside.

Return the same pan to a high heat and add a drizzle of olive oil. Add the marinated beef strips (reserve the excess marinade in the bowl) and cook for 1-2 minutes, or until browned. Return the veggies to the pan and add the drained rice stick noodles, remaining kecap manis and reserved marinade. Mix together for 2 minutes, or until the noodles are coated in sauce and heated through. TIP: If the ingredients don’t fit in one frying pan, divide them between two pans and mix together at the end.