Diana Chan's Wok-Fried Rice Noodles with Beef and Asian Veg

I wrote my book The Golden Wok because most of my friends only used their wok for stir-fries and I wanted to show how versatile wok cooking can be. This recipe is proof! It's literally just tossing things in and it comes together in no time. Perfect for dinner in a hurry, but it's a true family favourite. Don't worry if you don't have a wok, a frypan is just as good.