Teriyaki Ginger Beef Noodles

Heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the mince and stir-fry until browned, 6-8 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Once cooked, transfer the beef to a medium bowl and mix in the teriyaki sauce. Set aside.

Meanwhile, pour the boiled water into a large saucepan on high heat with 1/2 tsp salt.
Add the noodles and bring back to the boil. Cook until tender, 4 mins.
Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.

Pop the (now empty) frying pan on medium heat with a drizzle of oil if needed.
Once hot, add the pepper, green beans and a small splash of water to help them cook. Stir-fry until tender, 4-5 minutes.
Stir in the ginger and garlic, then cook for 1 min more.

Add the teriyaki beef mince back into the pan and stir in the cooked noodles. Toss to coat and continue to cook until piping hot, 2-3 mins.
Once hot, remove from the heat and season to taste with salt and pepper. Add a splash of water if you feel it needs it.