Place noodles in a bowl, cover with boiling water and leave for 5 minutes until almost tender. Gently separate noodles with a fork. Drain and rinse under cold water.
While noodles are softening, heat 1 Tbsp peanut oil in a saucepan over medium-high heat. Cook chilli and ginger for 2 minutes. Add peanut butter, soy sauce, palm sugar, water, fish sauce and coconut milk. Whisk to combine. Reduce heat to low.
Meanwhile, heat remaining oil in a wok or frying pan. Season steak with sea salt and freshly ground black pepper and cook for 1 minute on each side for medium rare (see Cook’s Note). Remove from wok or frying pan and place on a board to rest.
Cook onion wedges and broccolini in a frying pan for 2 minutes. Add garlic and carrot and cook for 2 minutes. Add noodles and most of the peanut sauce to the pan and simmer for 1 minute.
Slice beef finely and stir through noodles. Top with beansprouts and coriander leaves. Serve with remaining peanut sauce on the side.
- As this is a nutty-flavoured dish it’s good to use peanut oil to stir-fry your ingredients.
- The meat may look rare after you’ve fried it, but once it’s sliced and stirred through the noodles it will continue to cook.
Article from the April, 2012 issue of Taste magazine.