a) Boil a full kettle.

b) Trim the pak choi, then separate the leaves. Cut the lime into wedges (see ingredients for amount).

c) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

a) Pour the boiled water into a medium saucepan with 1/4 tsp salt and bring back to a boil.

b) When boiling, add the noodles and to the water. Cook until tender, 4 mins.

c) Once cooked, drain in a colander and run under cold water to stop the noodles sticking together.

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

b) Once hot, add the beef mince and fry until browned, 5-6 mins.

c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Once the beef is cooked, turn the heat down to medium.

b) Add the ginger, garlic & lemongrass puree and pak choi. Fry until fragrant, 2-3 min.

c) Pour in the sambal, teriyaki sauce and water for the sauce (see pantry for amount). Stir to combine and simmer until glossy, 1-2 min.

a) Toss the cooked noodles and carrot ribbons into the sauce until coated and piping hot, 1 min.

b) Add a squeeze of lime juice. Taste and season with salt and pepper if needed.

a) When ready, share the Vietnamese inspired beef noodles between your bowls. 

b) Serve the remaining lime wedges alongside for squeezing over.

Enjoy!