• 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 set aside.  

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook Asian stir-fry mix until just tender, 4-5 minutes. Transfer to a bowl. 

• Return frying pan to high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.
• Reduce heat to medium, then add sweet soy seasoning and garlic paste and cook until fragrant, 1 minute. Add Asian stir-fry sauce, cooked egg noodles, veggies, the water and a pinch of brown sugar, tossing to combine, 1-2 minutes. Season to taste with salt and pepper.  

• Divide sweet soy beef and noodle stir-fry between bowls to serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice spring onion and long chilli. Cut lime in half. Garnish with spring onion and chilli and squeeze over 
lime to serve.