Method
Step 1
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Step 2
Lime: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.
Step 3
Egg noodles: Place the egg noodles in a bowl and pour over boiling water (enough to cover). Let the noodles sit for 13-15 minutes until softened. Drain.
Step 4
Vegetable stock: Boil the kettle. Mix together the vegetable stock fonds and boiling water (1 cup for 4; ½ cup for 2) until the fonds dissolve completely.
Step 5
Spring onion sauce: Mix together the soy sauce, lime zest and juice and spring onions. Add chilli if you like a bit of spice.
Step 6
Beef cubes: Place a pan on medium-high heat with a drizzle of olive oil. Toss the beef cubes in a little olive oil, salt and pepper and add to the hot pan. Cook for 8-10 minutes until brown all over, but still slightly pink inside. Remove from the pan and aside.
Step 7
Stir-fry veggies: Using the same pan, turn the heat up to high and add a drizzle of olive oil. Add the green beans and sauté for 2 minutes until the beans are bright green with a slight bite. Then add the pak choi and cook for 1-2 minutes until wilted. Add the egg noodles and vegetable stock and cook, stirring, for 1-2 minutes until the stalks of the pak choi have softened. Season with salt and pepper to taste.
Step 8
Serve the stir-fry veggies topped with the beef cubes (and any escaped juices from the meat) and drizzle over the spring onion sauce.