Asian noodle pan

Ingredients for 4 servings:

• 1 bag of noodles, approx. 400 g, from the Asian market or regular noodles
• 1 bag of pak choi, approx. 500 g
• 2 carrots
• 500 g rump steak(s)
• 1 large onion(s)
• 1 small garlic clove(s)
• 3 dashes of Maggi
• 4 tbsp soy sauce
• 4 tbsp oyster sauce
• 5 ml sesame oil, dark
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Cut the carrots into strips. Wash and slice the pak choi. Roughly slice the onions. Cut the meat into very thin slices. Cook the noodles according to the package instructions. Drain and set aside. Marinate the meat with a chopped garlic clove, salt, pepper, 3-4 dashes of Maggi, and a little dark sesame oil (approx. 5-10 ml) for approx. 20 minutes. Briefly fry the meat in a wok or pan until very hot. Remove from the wok or pan and set aside. Fry the vegetables until the leaves of the pak choi have wilted and the white stems, carrots, and onions are al dente. Add the noodles and meat. Add the soy sauce and oyster sauce. Mix everything together and serve hot.