a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

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

c) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

d) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) While the beef cooks, trim and halve the green beans. 

b) When your pan of water is boiling, add the noodles and green beans.

c) Cook until tender, 4 mins.

d) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together and to keep the veg vibrant.

a) Meanwhile, peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.

b) Halve the lemon and cut into wedges.

c) Crush the peanuts in the unopened sachet using a rolling pin.

d) Once the beef is cooked, stir in the garlic and ginger puree. Fry until fragrant, 1-2 mins.

a) Add the sweet chilli sauce, hoisin sauce, soy sauce and ketchup (see pantry for amount) to the beef.

b) Bring to the boil, stirring, then lower the heat.

c) Simmer until thickened and sticky, 1-2 mins.

a) Add the cooked noodles and green beans to the pan and mix to coat in the sticky sauce.

b) Squeeze in the lemon juice (see ingredients for amount).

c) Add a splash of water if it's a little too thick.

a) Share your sweet chilli beef noodles between your bowls.

b) Sprinkle over the peanuts and serve with any remaining lemon wedges for squeezing over.

Enjoy!