Cook the noodles in a saucepan following packet directions, drain well and set aside. Heat a non- stick wok or frying pan over high heat. Add the beef cook in batches, stirring for 2-3 minutes until browned. Transfer to a clean plate.
Add the wombok, buk choy, tamarind, stock and sugar to the wok. Toss to combine, stir fry for 2 -3 minutes. Return noodle and beef with any juices to noodle mixture, toss to combine and cook for 2 minutes until heated through.
Divide noodle mixture amongst serving bowls. Top with ginger, chilli, coriander and edamame. Serve.
Thinly sliced beef sirloin or scotch can also be used in this recipe.
Swap palm sugar for brown sugar. Fresh lemongrass for lemongrass paste.
Udon noodles can be swapped out for a Gluten Free noodle option.
Refrigerate any left overs in a sealed container for next day lunches.