Ingredients:

150 g
8
1 tbsp
150 g
4 cloves
2 tbsp
2 tbsp
2 tsp
1-2 tsp
1
1/2
75 g
2 tbsp
6

cellophane noodles
dried Chinese mushrooms
sesame seeds
sirloin steak, partially frozen
garlic, finely chopped
soy sauce
water
sesame oil
fresh chopped red chili
large carrot
medium red capsicum
asparagus
oil
spring onions, thinly sliced

Method:

1. Place noodles and mushrooms in separate bowls with enough warm water to cover; soak for 20-30 minutes, or until soft. Drain the noodles and mushrooms, retaining 2 tbsp of the mushroom liquid.

2. Roast the sesame seeds for 5 minutes over medium heat in a dry pan until it turn nutty brown; removed from the pan or the seeds will burn.

3. Slice the steak into very thin slivers, cutting across the natural grain of the meat. Combine with garlic, soy sauce, water, sesame oil and chili; marinate for 15 minutes.

4. Finely slice the mushrooms and discard the hard stem. Mix mushrooms with the meat; drain off any liquid and set aside.

5. Peel carrot, remove membrane and seeds from the capsicum, and trim the tough ends from asparagus. Cut vegetables into thin strips about 4 cm long.

6. Heat a wok over medium heat until very hot. Add a little oil; stir-fry meat and mushroom mixture . Sear meat quickly, but do not overcook; remove from pan. Add a little oil; stir-fry vegetables for 2 minutes until just softened. Add noodles, reserved liquid and spring onions; toss well. Return meat to pan; cover and steam for 1 minute.

7. Divide noodles between 4 serving bowls, sprinkle with sesame seeds; serve with extra soy sauce and sesame oil.

Serves 4