a) Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press).

a) Meanwhile, heat a large frying pan on medium-high heat with a drizzle of oil. 

b) Once hot, add the beef mince and sliced mushrooms.

c) Fry until the mince has browned and the mushrooms are cooked, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) While the mince cooks, pour the boiled water into a large saucepan with 1/4 salt and bring to a boil.

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

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

a) 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.

b) Add the garlic and fry for 1 min more.

c) Add the Szechuan paste, ketjap manis and soy sauce.

d) Simmer until thickened slightly, 2-3 mins.

a) Stir the cooked noodles into the sauce.

b) Taste and season with salt and pepper if needed.

c) Add a splash of water if the sauce is looking a little too thick.

a) Share your Szechuan beef noodles between your serving bowls.

Enjoy!