1 450g packet fresh hokkien noodles
400g beef fillet, sliced into strips
3 tbsp extra virgin olive oil
½ red onion, thinly sliced
4 cloves garlic, roughly chopped
2 long red chilli, chopped
2 long green chilli, chopped
1 tsp salt
1 tsp fresh cracked peppercorns
500g firm tofu, cut into 1 inch cubes
1 zucchini, diced
2 pak choy, quartered lengthwise
1 tbsp soy sauce
1 tbsp Chinese rice wine
1 bunch coriander, roughly chopped
3 spring onions, chopped
2 tbsp cornflour mixed with a little water to make a slurry (optional)
Black Pepper Sauce:
1 tbsp dried chili flakes
1 tbsp fresh cracked peppercorns
1 tbsp sambal oelek
2 tbsp soy sauce
2 tbsp Chinese rice wine
1 tbsp thick caramel cooking sauce
1 tbsp cornflour
Place the hokkien noodles in a bowl and cover with boiling water and let sit for 3 minutes until softened, then drain and set aside. Chop into smaller pieces if desired.
Place the sliced beef in a bowl with all of the black pepper sauce ingredients and stir to coat evenly. Set aside to marinate while you prepare the vegetables.
Once all the vegetables are chopped, heat a large pan over high heat and add the olive oil, red onion, garlic and chillies with the salt and cracked peppercorns. Sauté for 1-2 minutes then add the beef and its marinade, and fry for a further 2-3 minutes until it starts to brown.
Add the tofu, zucchini, pak choy, soy sauce, rice wine, coriander, spring onions and noodles. Toss vigorously to combine and stir fry for 1-2 minutes. Stir through the cornflour slurry, if using.
Divide the stir fry between four bowls and serve immediately.