Drunken Noodles with Beef and Chinese Broccoli

Soak 8 oz (225 g) wide dried rice noodles in warm water for 25 minutes until pliable but still firm; drain well.

Whisk 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp fish sauce, 2 tsp brown sugar and 2 tbsp water in a bowl.

Slice 12 oz (340 g) flank steak thinly against the grain and toss with 1 tsp cornstarch and 1 tsp soy sauce.

Pound 5 garlic cloves and 3 Thai chilies into a rough paste using a mortar and pestle.

Heat 3 tbsp vegetable oil in a wok over the highest heat until it just begins to smoke.

Sear the beef in a single layer for 1 minute per side to build a caramelized crust, then push it to the side.

Add the garlic-chili paste to the centre and stir-fry for 20 seconds until fragrant.

Toss in 2 cups chopped Chinese broccoli (gai lan) stems and stir-fry 1 minute; add the leaves and cook 30 seconds more.

Add the drained noodles and the sauce, then toss constantly for 2 minutes until every strand is glossy and lightly charred at the edges.

Kill the heat and fold through 1 cup Thai basil leaves and 1 thinly sliced shallot until just wilted.

Serve immediately with lime wedges and extra chili flakes on the side.