Bring a saucepan of water to the boil (for the noodles). Heat a pan over high heat with 1 tbsp oil. Add mince and cook, stirring, for 6-8 minutes or until browned and dry. Stir in 1 tbsp fish/soy sauce and 4 tbsp kecap manis.
2. Prepare & add the vegetables
Slice onion, grate ginger to yield roughly 1 tbsp. Dice capsicum and shred wombok, add to the pan as you go. Cook for 5 minutes or until wilted to your liking.
3. Cook the noodles
Add noodles to boiling water and cook according to packet instructions or until cooked al dente. Drain and rinse.
4. Prepare the topping
Squeeze juice from 1/2 lime into beef mixture. Trim and slice sugar snap peas, cut remaining 1/2 lime into wedges and chop chives.
5. Finish and plate
Season the beef with pepper, more kecap manis or fish/soy sauce (if needed). Serve noodles into bowls, top with stir-fried beef and vegetables. Finish with fresh sugar snaps, chives and lime wedges.
Add in 2 crushed garlic cloves if you have some.
Toss the noodles with stir-fried beef and vegetables prior to serving, if you like.
No beef option - beef mince is replaced with chicken mince.
No gluten option - noodles are replaced with rice noodles. Toss together with stir-fried beef and veggies just before serving to prevent them from sticking together.
Beef mince, 600g
Red onion, 1/2 *
Red capsicum, 1
Baby wombok, 1/2 *
Noodles, 1 packet (270g)
Sugar snap peas, 1/2 packet (125g) *
Chives, 1/3 bunch *
From your pantry
Oil (sesame or other), kecap manis, fish/soy sauce, pepper