Step 1

Place noodles in a medium heatproof bowl, cover with boiling water; separate with a fork, drain.

Step 2

Heat half the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok.

Step 3

Heat remaining oil in wok; stir-fry onion for 2 minutes or until soft. Add ginger and garlic; stir-fry about 30 seconds or until fragrant. Add peas, capsicum, zucchini and wombok; stir-fry until tender.

Step 4

Return beef to wok with noodles, sauces and the hot water; stir-fry until heated through. Serve sprinkled with mint.