Step 1

Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 3 to 5 minutes or until tender. Drain.

Step 2

Meanwhile, heat a wok over high heat until hot. Add 2 teaspoons oil. Swirl to coat. Add a quarter of the beef. Stir-fry for 30 seconds or until seared. Transfer to a plate. Repeat, in 3 batches, with oil and remaining beef.

Step 3

Add remaining 2 teaspoons oil to wok. Swirl to coat. Add onion and stir-fry for 1 minute or until onion is soft. Add asparagus and sugar snap peas. Stir-fry for 30 seconds. Add 1 tablespoon water. Cover and cook for 20 seconds.

Step 4

Remove cover and return beef and juices to wok. Add stir-fry paste and stir-fry for 1 minute. Stir in cashew nuts.

Step 5

Arrange noodles in bowls. Spoon over stir-fry. Sprinkle with coriander. Serve.