Thai Inspired Beef and Noodle Stir-Fry

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

b) Once hot, add the mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) 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) While the mince browns, bring a large saucepan of water to the boil with 1/4 tsp salt.

b) When boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins.

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

a) Once the mince has browned, add the sugar snaps, red Thai style paste and garlic to the pan.

b) Stir-fry until fragrant, 1 min.

a) Add the cooked noodles, carrot ribbons, ketjap manis, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir together until well combined and piping hot, then remove from the heat.

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