Sweet Chilli, Lime and Peanut Double Beef Noodles

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

Once hot, add the beef mince and cook until browned, 5-6 mins. Season with salt and pepper. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

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

Once cooked, 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 pea pods to the pan and stir-fry until slightly softened, 2-3 mins.

Add the garlic and cook, stirring, for 1 min more.

Make kid friendly: If you’d prefer to serve the veg on the side, cook it like this: Heat a drizzle of oil in a frying pan on medium heat. When hot, add the cabbage and onion and stir-fry for 5 mins. Season with salt and pepper, add a splash of water, add the pea pods, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins. Once cooked, remove from the heat and serve on the side.

Stir the peanut butter, sweet chilli sauce, ketjap manis, soy sauce, lime zest and half the lime juice into the beef and veg.

Add the water for the sauce (see pantry for amount). 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. 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, pepper and lime juice if needed. 

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