Cover to keep warm. Peel and finely slice the onion and garlic, then peel and finely chop the ginger. Heat a splash of olive oil in a wok or large frying pan over a high heat, then add the onions, garlic and ginger. Fry for a couple of minutes, or until the onions have softened slightly. Add the seasoned pieces of steak and stir-fry for 1 to 2.. Shred the veg and when noodles have 1 minute to go add to the stock - drain in colander and reserve a mug of the cooking water. Tip noodles, veg and water back into the hot pan. Add the garlic, soy sauce, pepper and chilli oil, mix with tongs and divide between 4 bowls. Sprinkle over the crunchy beef and finish with a scattering of spring.

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Part 1: Dan Dan Noodles - The Chili Oil. In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees Fahrenheit, and then turn off the heat. Wait 6-7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon.. Heat the oil in a wok or frying pan. Add the chilli and szechuan peppercorns and cook gently for 3-4 minutes, allowing the flavours to go into the oil.