a) Boil a full kettle for the noodles.

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

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

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the meat-free mince to the pan and stir-fry, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Ensure it's piping hot throughout.

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 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 half the lime juice. Taste and season with salt, pepper and more lime juice if needed.

a) Share the meat-free mince noodles between your bowls.

b) Sprinkle over the sesame seeds.

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