Stir Fried Rice Noodles with Beef Chilli Bean Sauce

Serves 4

225g dried Chinese think or wide rice noodles
450g beef fillet
3tbsp groundnut or vegetable oil
2 garlic cloves
2tsp fresh ginger
3 fresh red chillies, deseeded and shredded
2tbsp chilli bean sauce
2tsp dark soy sauce
50ml chicken stock
2tsp sugar
2tsp Shaoxing rice wine or dry sherry
2tsp sesame oil

Marinade
1 egg white
2tsp light soy sauce
2tsp Shaoxing rice wine or dry sherry
1tsp sesame oil
1tsp cornflour
salt and pepper

Garnish
3tbsp finely chopped spring onions

Soak the noodles in a bowl of warm water for 20 mins, or until they are soft and pliable.  Drain and set aside.
Place the beef fillet in the freezer for about 20 mins, or until it is firm to the touch.  Then cut it into slices, against the grain.
Put it into a bowl with the marinade ingredients, add 1/2tsp of salt and some pepper and refrigerate for 20 mins.
Heat a work or a large frying pan until it is hot and add the oil.  Add the beef and stir for 1 min, then immediately drain into a colander which is set over a bowl.
Coarsley chop the garlic and finely chop the ginger.  Reheat the wok and return 1tbsp of the drained oil.  Add in the garlic, ginger, chillies, chilli bean sauce and dark soy sauce and stir fry for 30 secs.
Add the drained rice noodles and the stock, mix well, and stir fry for 2 mins.  Return the drained meat to the pan and stir fry for another 2 mins, then add the sugar, rice wine and sesame oil.
Give the mixture a final stir, before ladling on to a platter.  Garnish with a sprinkle of the spring onions and serve immediately.