1 of each red, green and yellow capsicum, sliced into thin strips
400g Hokkien noodles
1 tbsp cornflour
1 tbsp water
2 tbsp sesame seeds
For the Sauce:
¼ cup AYAM Sweet Soy Sauce
¼ cup AYAM Sweet Chilli Sauce
¼ cup honey
Method
Cook noodles as per packet instructions. Rinse with cold water to stop from sticking together.
Heat a wok over high heat, add the canola and sesame oil. When starting to smoke, add the scotch fillet slices and stir fry until browned.
While the beef is cooking, to make the sauce, mix together the sweet soy sauce, sweet chilli and honey.
Add the garlic and ginger and stir fry for 30 seconds before adding the capsicum strips. Stir fry for a minute or two. Add the noodles and the sauce to the wok and mix until combined.
Mix the cornflour and water together to make a slurry, add to the wok and stir together to thicken the sauce.
Serve 4 | 
Prep 5-7 min | 
10 minutes
