1.Heat oil in large saucepan; stir-fry beef, chilli and ginger until beef is browned. Add consommé, bring to the boil; simmer, covered, for 20 minutes. Add buk choy and juice to soup; heat until buk choy wilts.
2.Meanwhile, soften noodles in boiling water; drain then divide among bowls. Pour soup over noodles.