Soak 400 g dry rice noodles in 600 g hot water for 12 minutes; let 300 g water absorb and drain 300 g. Slice flank steak thinly across the grain and cut spring onion on the diagonal.

Ingredients

• 400 gRice noodles, dry
• 300 gBeverages, water, tap, drinking not counted – removed
• 300 gBeverages, water, tap, drinking editorial addition
• 500 gBeef, flank, steak, separable lean only, trimmed to 0" fat, choice, raw
• 250 gMung beans, mature seeds, sprouted, raw
• 100 gOnions, spring or scallions (includes tops and bulb), raw
• 40 gSoy sauce made from soy and wheat (shoyu)
• 20 gOil, olive, salad or cooking

Method

1. Soak 400 g dry rice noodles in 600 g hot water for 12 minutes; let 300 g water absorb and drain 300 g. Slice flank steak thinly across the grain and cut spring onion on the diagonal.
2. Heat a wok very hot, use 40 g oil and sear the beef for 90 seconds. Remove the beef.
3. Add the noodles to the wok and turn them for 2 minutes with a wide spatula so they do not break.
4. Return the beef, add sprouts, spring onion and soy sauce, and toss quickly for 2 more minutes. Serve the noodles at once.