Bulgogi Beef Stir Fry

Pour the boiled water from the kettle into a large saucepan with 0.25 tsp salt for the noodles on high heat. When boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, and softened 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle. Transfer to a bowl.

Wipe out the pan you used to cook the beef and return to high heat with a drizzle of oil. When hot, add the mushrooms to the pan, fry until browned, 5-6 mins, stirring occasionally. Add the garlic, cook for 1 min.

Add the noodles, beef and carrot to the pan, turn the heat down to medium-high. Pour in the bulgogi sauce and soy sauce, stir-fry until piping hot, 1-2 mins. TIP: Add a splash of water if needed.