100 g Bok choi, sliced ( or 1 cup of any veggie such as broccoli, snap peas, red pepper)
4 cloves garlic, chopped
2 Eggs, whisked
For the Sauce
4 tbsp. Soy sauce
2 tbsp. Blue Dragon Fish Sauce
2 tbsp. Blue Dragon Oyster Sauce
2 tbsp. water
½ tbsp. sugar
¼ tsp pepper
Cook rice noodles as per package directions, drain and stir in a little oil.
Mix the 1 tablespoon of soy sauce with the sliced beef. Allow to marinade for 5 minutes.
In a small bowl combine all the ingredients for the sauce and mix until the sugar has dissolved.
Heat a wok over a medium/high heat, add a little oil and stir fry the beef until its nearly cooked and then set aside.
Heat the wok/over a medium high heat, add a little oil, then add the chopped garlic and quickly stir-fry until fragrant, add the whisked eggs and scramble them, add the bok choi stalks and stir-fry quickly before adding the leaves.
Add the rice noodles, heat through then add the sauce mix, spread the noodles evenly so they are all coated, allow to sit in the sauce for 15 seconds, add back in the beef and mix.