- Step 1
Combine the oyster sauce, kecap manis, wine, chilli, garlic and ginger in a small jug.
- Step 2
Heat half the oil in a wok over high heat. Stir-fry the beef, in batches, for 2-3 mins or until brown. Transfer to a plate.
- Step 3
Meanwhile, place the noodles in large heatproof bowl and cover with boiling water. Set aside for 1 min to soak. Use a fork to loosen and separate the noodles. Drain.
- Step 4
Heat remaining oil in the wok over high heat. Add the spring onion and pak choy and stir-fry for 2 mins or until just tender.
- Step 5
Return beef to the wok along with sauce mixture, noodles and sprouts. Stir-fry until heated through and well combined. Divide among serving bowls and sprinkle with coriander to serve.