Gently separate 2 packets of hokkien nooodles place in a heat proof bowl and cover with boiling water. Leave to stand for 2 minutes, then rinse under cold water and drain well.
In other bowl
1 carrot thinly sliced on an angle then cut in half
1 zucchini thinly sliced on an angle then cut in half
1/2 a 425gm tin of baby corn (cut the corn in half)
1/4 green pepper sliced thinly
1/4 red pepper sliced thinly
1 spring onion sliced thinly
1/2 stick of celery sliced thinly
Cover with boiling water. Leave to stand for 2 minutes, then rinse under cold water and drain well.
300gms of rump steak (all fat removed and thinly sliced)
1 clove of garlic crushed
2 tsp finely grated fresh ginger
2 tsp peanut oil
To make sauce
1/2 cup of hoisin sauce mixed with 1/4 cup of lime juice
In a large frying pan, heat peanut oil with garlic, ginger, add the beef strips and stir fry quickly until brown add the sauce mix and cook for further 2 minutes, remove from the heat and then add the cooked noodles mix threw. Add the vegetables.
Divide into 3 bowls evenly, garnish with lime wedges and sesame seeds.