a) Boil a full kettle.

b) Meanwhile, trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½cm thick.

c) Peel and grate the garlic (or use a garlic press). Cut the lime into wedges.

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

b) Once the pan is hot, add the beef mince and carrot. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

a) Meanwhile, pour the boiled water into a medium saucepan with ½ tsp salt and bring to a boil. Add the noodles and cook until tender, 4 mins. 

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

c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Add the young pea pods, Indonesian style spice mix and garlic to the beef. Stir-fry until fragrant, 1-2 mins.

b) Add the ketjap manis, soy sauce, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

c) Stir to combine, bring to the boil and simmer until thickened slightly, 2-3 mins.

a) Add the cooked noodles to the pan and toss to coat in the sauce.

b) Simmer until piping hot, 1-2 mins.Remove from the heat. 

c) Squeeze in the half the lime juice. Taste and season with salt, pepper or more lime juice if needed.

a) Share the beef noodles between your bowls.

b) Sprinkle over the sesame seeds.

c) Serve with any remaining lime wedges for squeezing over.