Instructions: 1 For the Soup: Bring 600ml/1 pint water to the boil in a pan. Add the noodles, stock cube, pak choi, sesame oil, soy sauce and lime juice, boil and simmer gently for about 5-6 minutes, or until noodles are tender.

2 Heat the oil in a frying pan. Add the beef strips and fry gently for 5-8 minutes, turning occasionally, or until cooked through to taste. Arrange the beef in the bottom of a shallow bowl, pour the soup over and scatter the bean sprouts on top.

3 For the Stir Fry: Fill a deep pan one third full with oil and heat.

Add half the noodles, deep fry until crisp and brown, and drain on kitchen paper.

4 Heat 1 tbsp oil in a frying pan. Add the beef strips and fry for 5-8 minutes, until cooked to taste. Remove from the pan and allow to rest.

5 Add the pak choi and yellow pepper to the pan and fry gently for about 2-3 minutes. Add the red wine, bring to the boil and simmer for 3-4 minutes.

6 Add the stock, remaining noodles and beansprouts and simmer for 2-3 minutes, or until tender. Add the cooked beef and hoisin sauce, stir and heat through. Spoon onto a large plate, sit the deep fried noodles on top and garnish with chopped coriander.

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