Stir in water and allow to bubble for 5 minutes until slightly reduced. Add more water (1-2 tbsp a time) if it gets too dry at any point.
¼ cup Water
Toss the beef back into the pan/wok and stir-fry for a few minutes until combined. Remove from heat.
Prepare your noodles by making the chicken broth from chicken bouillon. Bring to a boil and add the softened rice vermicelli noodles. Alternatively, if using instant noodles, cook your noodles according to package instructions.
1½ cup Chicken Broth*, 1 bundle Rice Vermicelli Noodles*
Top the satay beef mixture over the noodle soup. Give it a little stir, garnish with spring onions and serve immediately.
*Rice vermicelli noodles and chicken broth can be swapped with a pack of instant noodles. Nissin instant noodles are typically used at Hong Kong-style restaurants.