Prep time:  5 mins | Cook time:  18 mins

Total time:  23 mins | Serves: 4

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Ingredients

• 7 oz. (220 g) thin dried rice noodles

• 2 Tbs. vegetable oil

• 1 lb. (500 g) skirt steak, thinly sliced against the grain

• 1 yellow bell pepper, seeded and thinly sliced

• 1 green bell pepper, seeded and thinly sliced

• 3/4 cup (6 fl. oz./180 ml) Black Garlic Chile Stir-Fry Sauce

• 2 cups (2 oz./60 g) spinach leaves

• 2 green onions, white and light green portions, thinly sliced

• Toasted sesame seeds for garnish

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Instructions

1. Bring a pot of water to a boil over high heat. Add the noodles, stir to separate and cook until tender, 3 to 5 minutes or according to the package instructions. Drain in a colander and rinse under cold running water. Set aside.

2. In a wok over high heat, warm the oil until shimmering. Add the steak to the pan and cook, stirring frequently, until the steak is browned but not cooked through, about 2 minutes. Add the bell peppers to the pan and cook 1 minute. Add the stir-fry sauce and cook, stirring, until the steak is cooked through, 2 to 4 minutes. Stir in the spinach and cook until wilted, about 30 seconds.

3. Divide the rice noodles among 4 individual bowls and top with the stir-fry. Garnish with the green onions and sesame seeds and serve immediately.