For the noodle cake

  • 3 eggs, beaten
  • 200g dried egg noodle, cooked
  • 140g stir-fry vegetable (we used beansprouts, spring onions, peppers, cabbage and mushrooms)
  • 1 tbsp sweet chilli sauce
  • 1 tbsp soy sauce
  • 2 tbsp sunflower oil


  • STEP 1

    In a shallow dish, coat the steak with the hoisin sauce and some black pepper. Leave to marinate while you make the noodle cake.

  • STEP 2

    Mix all the ingredients (apart from the oil) for the noodle cake with some black pepper in a medium-sized bowl. Heat half the oil in a medium-sized, non-stick frying pan (or omelette pan). Tip in the eggy mixture and cook over a medium heat for about 3-4 mins until golden. Turn over – the easiest way is to put a flat plate on top of the frying pan – invert to release the cake, then slide back in. Cook for another 3-4 mins, then slide out and keep warm in a low oven while you cook the steak.

  • STEP 3

    Give the pan a quick wipe and heat the rest of the oil. Cook the steak for about 2-3 mins each side (depending on the thickness of your steak) for medium-rare, or longer for well done. Rest for a couple of mins, then serve in slices, scattered with the mint and radish, with the noodle cake.

Goes well with


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