Thai Drunken Noodles

Combine the sliced steak, cornstarch, soy sauce, and 1 tsp of canola oil in a small bowl and set aside while you prepare the rest of the ingredients, and whisk together the ingredients for the stir fry sauce. Prepare the rice noodles as per the packet instructions.

Heat a large wok, skillet, or non-stick frying pan over high heat. Add 1 tbsp of the remaining canola oil, and cook the steak until just cooked through. Remove from the pan and set aside.

If necessary, add the remaining 1 tbsp of oil to the pan before cooking the bell peppers and sugar snap peas until just tender. Add the sliced shallots and the garlic and cook for another minute or two until fragrant.

Reduce the heat to medium. Return the steak to the pan and add the noodles. Add the green onion and stir fry sauce, and cook until the sauce has reduced enough that it is clinging to the noodles.

Remove from the heat and stir in the Thai basil or the cilantro just before serving.