Cumin Spiced Teriyaki Lamb Noodles

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the lamb mince and sliced pepper. Cook until the mince is browned and the pepper is starting to soften, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat.

c) Add the ground cumin and half the spring onion. Cook for 1 min more.

d) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, pour the boiled water from your kettle into a medium saucepan with 1/2 tsp salt and bring back to the boil.

b) Add the noodles and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Add the garlic and chilli flakes (add less if you'd prefer things milder) to the lamb.

b) Fry until fragrant, 1 min.

a) Pour the teriyaki sauce and water for the sauce (see pantry for amount) into the lamb. Bring to a simmer for 1-2 mins.

b) Add the cooked noodles and a good squeeze of lemon juice. Stir to combine.

c) Taste and season with salt and pepper if needed.