a) Boil a full kettle.

b) Trim the green beans, then cut into thirds. Heat a drizzle of oil in a large frying pan on medium-high heat. 

c) Once hot, add the beef mince and beans. Fry until browned and tender, 5-6 mins. Use a spoon to break it up as it cooks.

d) Drain and discard any excess fat, then 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) Meanwhile, pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

c) Add the noodles and cook until tender, 4 mins.

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

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Cut the lime 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. Cook until fragrant, 1 min. 

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

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

c) Simmer until thickened and sticky, 2-3 mins.

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

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

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

a) Share your hoisin beef noodles between your bowls.

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

Enjoy!