Beef Mince and Mangetout Stir Fry

Heat a drizzle of oil in a large frying pan on high heat.

When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Season with salt and pepper. Use a wooden spoon to break it up as it cooks. 

IMPORTANT: Wash your hands after handling raw mince. 

Meanwhile, once the water is boiling, add the noodles and cook until tender, 4 mins.

Drain in a sieve and run under cold water to prevent them from sticking together.

Once the mince is browned, add the red onion, cabbage and mangetout to the pan and stir-fry until slightly softened, 2-3 mins. Add the garlic and cook, stirring, for 1 minute.

Stir in the peanut butter, sweet chilli sauce, ketjap manis, soy sauce, lime zest and half the lime juice. Add the water for the sauce (see pantry for ingredients). Stir together until evenly mixed.

Bring to the boil, then simmer until slightly thickened, 2-3 mins. 

Add the noodles to the pan with the mince, veg and sauce and mix together until the noodles are evenly coated in the sauce.

Cook,  stirring, until piping hot, 1-2 mins.

Taste the sauce and season with salt and pepper or a little more lime juice if needed. 

TIP: Add a splash more water if the mixture is a little dry. IMPORTANT: The mince is cooked when no longer pink in the middle.