Stir-fried flat rice noodles with beef (Phở xào bò)

1. Slice the beef very thinly across the grain and marinate for 15 minutes with 1 tbsp soy sauce, 1 tbsp oyster sauce, the pepper and 1 tbsp oil.

2. Soak or par-boil the flat rice noodles according to the packet so they're still slightly firm, and drain; quarter the bok choy lengthways and cut the onion into wedges.

3. Heat a wok over high heat until smoking and sear the beef in 1 tbsp oil for half a minute, then lift out.

4. In the remaining oil fry the garlic and onion, add the bok choy and stir-fry for 1-2 minutes, then add the noodles.

5. Add the soy sauce, oyster sauce and sugar and toss over high heat for 2-3 minutes so the noodles colour slightly and are coated with the sauce.

6. Return the beef, add the bean sprouts and the spring onions, cut into 4 cm lengths, toss once and serve immediately.

Tip: A quick Hanoi evening dish, the "dry" version of phở noodles. Don't pre-cook the noodles until soft, or they'll stick and break up in the wok – they should start out slightly firm.