Vietnamese Inspired Beef Noodles

a) Pour the boiled water into a medium saucepan with 1/4 tsp salt and bring back to a boil.

b) When boiling, add the noodles and pak choi to the water. Cook until tender, 4 mins.

c) Once cooked, drain in a colander and run under cold water to stop the noodles sticking together.

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

b) Once hot, add the beef mince and fry until browned, 5-6 mins.

c) 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.

a) Once the beef is cooked, turn the heat down to medium.

b) Add the ginger, garlic & lemongrass paste and fry until fragrant, 1 min.

c) Pour in the sambal, teriyaki sauce and water for the sauce (see pantry for amount). Stir to combine and simmer until glossy, 1-2 min.

a) Toss the cooked noodles, pak choi and carrot ribbons into the sauce until coated and piping hot, 1 min.

b) Add a squeeze of lime juice. Taste and season with salt and pepper if needed.