Spicy Szechuan Beef Stir-Fry Noodles

When the water is boiling, add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve, and keep to one side for later. TIP: Run the noodles under cold water to stop them sticking together. Meanwhile, pour the Szechuan sauce into a medium bowl. Add the water (see ingredients for amount), the lime zest and a squeeze of lime juice. Mix well to combine and keep aside.

Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the beef strips to the pan and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw beef. Fry until browned, 1-2 mins, continuously stirring. TIP: Don't crowd the pan or your beef strips will stew not fry! It's best to cook it in batches. Once each batch of beef is browned, remove it to rest on a kitchen paper-lined plate. IMPORTANT: The beef is safe to eat when the outside is browned.

Wipe out the now empty frying pan and heat a drizzle of oil on high heat. Add the carrot, green beans and garlic and stir-fry until the veg is tender, 5-6 mins. Continue to stir while it cooks.

Once the vegetables are cooked, pour in your sauce, allow it to bubble for a minute then add the cooked noodles and beef strips. Toss well to coat everything in the sauce. Allow it to cook until everything is piping hot, 1-2 mins (keep stirring). Take the pan off the heat, taste and season with a little salt or more lime juice if you feel it needs it. TIP: Add a splash more water if it has become a little dry.