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.
20mins 
Serves 2 Rate this recipe
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For the steak:
1 tbsp light soy sauce
2 tsp shaoxing wine
1 tbsp cornflour
8.5oz tenderised bavette (flank) steak, cut into thin strips
3 tbsp sunflower oil
For the sauce:
1 tbsp shaoxing wine
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp light soy sauce
For the stir fry:
2 garlic cloves, thinly sliced
1 inch piece ginger, finely chopped
1 green chilli, thinly sliced
3.5oz / 1 1/4 cup shiitake mushrooms, sliced
6 baby bok choy
3 Spring onions, cut into 5cm lengths
14oz cooked udon noodles
For the steak:
1 tbsp light soy sauce
2 tsp shaoxing wine
1 tbsp cornflour
250g tenderised bavette (flank) steak, cut into thin strips
3 tbsp sunflower oil
For the sauce:
1 tbsp shaoxing wine
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp light soy sauce
For the stir fry:
2 garlic cloves, thinly sliced
5cm piece ginger, finely chopped
1 green chilli, thinly sliced
100g shiitake mushrooms, sliced
6 baby bok choy
3 Spring onions, cut into 5cm lengths
400g cooked udon noodles
Wok
