1.Combine sauces, cooking wine, sambal, garlic and ginger in small jug.
2.Heat half the oil in wok; stir-fry beef, in batches, until browned.
3.Meanwhile, place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
4.Heat remaining oil in wok; stir-fry onion and capsicum until capsicum is tender.
5.Return beef to wok with sauce mixture, noodles, chives and sprouts; stir-fry until hot.
Garlic chives have rougher, flatter leaves than simple chives, and possess a pink-tinged teardrop-shaped flowering bud at the end. They can be used as a salad green, or steamed and eaten as a vegetable.Note