Mongolian Beef Noodles

250 g gluten-free rice noodles
½ cup gluten-free Tamari
⅓ cup brown sugar
¼ cup water
¼ tsp red chilli pepper flakes
2 tbsp rice bran oil, divided
500 g flank steak, sliced very thin against the grain
SIDS SALT & PEPPER to taste
5 spring onions, chopped in 2 cm pieces
3 cups coleslaw mix
½ tsp freshly grated ginger
3 garlic cloves, minced

Pre-soak rice noodles according to package directions then drain and set aside. Meanwhile, in a small bowl whisk together tamari, brown sugar, water and red chili pepper flakes then set aside.
Heat 2 tsp oil in a wok or large nonstick skillet over heat that's just a touch below high. Make sure oil is very hot before adding ⅓ of the beef in an even layer in the bottom of the wok. (If oil is not hot enough or you overcrowd the wok, the beef will steam vs sear.) Season lightly with SIDS SALT & PEPPER then allow beef to form a crust on the bottom before flipping and stir frying until just barely cooked through. Remove beef to a plate then repeat with remaining beef, using 2 tsp oil to stir fry each batch then set the plate aside.
Heat remaining oil in the wok then add spring onions and coleslaw mix, season lightly with salt and stir fry until coleslaw begins to wilt, 1-2 minutes. Add ginger and garlic then stir fry for another 30 seconds.
Add drained noodles and sauce to wok then stir fry until noodles are tender, 3-4 minutes. Remove wok from heat then add beef and toss until warmed through, then serve.