Crispy soy sauce pan-fried noodles with beef stir-fry

Marinate the thinly sliced beef with a tablespoon of cornstarch, a tablespoon of soy and a couple of drops of sesame oil; set aside.

Sauce: mix two teaspoons of regular soy, a teaspoon of dark soy, half a teaspoon of sesame oil, a pinch of sugar, half a tablespoon of Shaoxing wine and a little salt and pepper; set aside.

Loosen the rolled thin wonton noodles as they go into a pot of boiling water and boil 1 minute (two and a half to three minutes if fresh-dried).

Drain in a colander, rinse with cold water to stop the cooking, and leave to drain.

Heat a tablespoon of oil around a hot wok; spread the noodles as flat as possible and leave a couple of minutes to crisp.

Flip in one piece, loosen, and crisp the other side about another minute, aiming for half crisp and half light and fluffy.

Pour over the sauce, toss, and move the noodles to a serving bowl.

In the cleaned, smoking-hot wok with more oil, quickly stir-fry red holland peppers and long-sliced green onion, then fresh ginger and garlic with a bit more oil for a few seconds until fragrant.

Add the beef and cook about a minute; add three tablespoons of oyster sauce mixed with a couple of teaspoons of soy.

Spoon over the noodles and finish with a little more green onion.