These Shanghai style wok kissed noodles need no introduction. This dish is loaded with tender steak, fresh crisp veggies and soft fresh noodles. Don’t be afraid of a high heat when cooking this dish.
Serves 4 
20 mins For the steak:
1 tbsp light soy sauce
2 tsp rice wine
1 tbsp cornflour
½ lb bavette or flank steak, cut into thin strips
For the sauce:
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp rice wine
3 tbsp sunflower oil
1 tbsp light soy sauce
For the stir fry:
¼ lb shiitake & oyster mushrooms, thinly sliced & torn
1 thumb sized piece fresh ginger, finely chopped
2 cloves garlic, finely sliced
1 green chilli, thinly sliced
6 baby bok choy, sliced in half
3 spring onion, cut in 2” lengths
14 oz udon noodles, cooked
3 tbsp olive oil
For the steak:
1 tbsp light soy sauce
2 tsp rice wine
1 tbsp cornflour
250g bavette or flank steak, cut into thin strips
For the sauce:
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp rice wine
3 tbsp sunflower oil
1 tbsp light soy sauce
For the stir fry:
100g shiitake & oyster mushrooms, thinly sliced & torn
1 thumb sized piece fresh ginger, finely chopped
2 cloves garlic, finely sliced
1 green chilli, thinly sliced
6 baby bok choy, sliced in half
3 spring onion, cut in 5cm lengths
400g udon noodles, cooked
3 tbsp olive oil
Wok
