• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and return to saucepan with a drizzle of olive oil.

• Meanwhile, finely chop garlic. In a small bowl, combine oyster sauce, sesame oil blend, the soy sauce, brown sugar and water. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot & zucchini mix, until tender, 4-5 minutes. • Add garlic and cook, until fragrant, 1 minute. Transfer to a bowl and season.

If you've doubled your beef strips, cook beef as above, in batches for best results. Return all beef to the pan before adding the seasoning, noodles and veggies. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Return all beef to the pan then add Asian BBQ seasoning, cooked noodles, veggies, oyster sauce mixture and baby spinach leaves, tossing to combine. Season with pepper. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Divide beef lo mein noodle stir-fry between bowls. Sprinkle with sesame seeds to serve. Enjoy!