Add the strips of beef and stir again until the beef is well coated. Put to one side for now to marinade.
450 g flank steak
In a separate bowl add the noodles and cover with boiling water. Also put to one side for about 10 minutes to soften.
300 g egg noodles
Add the oil to a wok or large frying pan and place over a high heat. When the oil is piping hot, add the finely sliced carrot and ½ of the scallions with the sliced onion and the chilli.
1 tbsp vegetable oil, 200 g carrot, 1 bunch scallions, 1 large red chilli
Stir fry for about a minute to soften everything up.
Add the beef to the wok but leave the marinade in the bowl. Stir fry for a further 4 minutes stirring constantly.
Carefully pour 75 ml/5 tbsp/1/3 cup of the water the noodles are soaking into the marinade and stir to combine.
Add this liquid to the wok and stir fry for a further 2 minutes until the beef is fully cooked. Remove from the heat and turn it off.
Drain the noodles and add directly into the wok mixing by tossing or using wooden spoons/spatulas.
Serve with the other ½ of the scallions and toasted sesame seeds for a delicious main course