Slice the beef sirloin into thin strips across the grain.
De-seed the bell pepper and cut into strips. De-seed and finely chop the habanero pepper, Chop the lemon grass finely or substitute 1 tsp of dried lemon grass.Trim and thinly slice the spring onions. Keep some long slices aside to use as a garnish.
Heat the oil in the wok over a high heat.
When ready, add the onions, garlic and fresh ginger and stir fry for 3 minutes.
Add the sirloin strips and stir fry for a further 5 minutes, until nicely browned.
Now add the bell pepper and continue to stir fry for an additional 3 to 4 minutes.
Add the chili pepper and bean sprouts and stir fry for 2 minutes.
While stir frying all of the above mix together the lemon grass, peanut butter, coconut milk, vinegar, soy sauce and sugar in a small bowl then stir into the wok mixture.
Cook the egg noodles in lightly salted boiling water for 4 minutes, drain then stir into the wok mixture.
Season to taste with salt and pepper then serve,, garnished with the reserved spring onions.
