• Boil a large pot of salted water for the egg noodles.
• Add the noodles to the boiling water and cook until softened, 4-6 mins.
• Once cooked, drain in a sieve then return to the pot, off the heat.
• Drizzle with oil and toss to prevent sticking.
• Cover to keep warm and set aside.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Zest and juice the lime.

• Place a large pot over medium-high heat with a drizzle of oil.
• Once hot, fry the beef mince, bell pepper and lemongrass paste until the beef is browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
• Season with salt and pepper. Use a spoon to break the mince up as it cooks.
• Add the Thai spice mix and cook until fragrant, 1 min.

• Add the stock powder to the beef along with 50ml water (double for 4p) and the lime juice.
• Stir in the peas, chilli flakes (use less if you don't like spice), ketjap manis and sweet chilli sauce.
• Simmer everything together for 1-2 mins.
• Once cooked, remove the mince from the heat. IMPORTANT: Mince is cooked when no longer pink in the middle.

• Add the drained noodles to the pot.
• Mix well to coat in the sauce.
• Season to taste with salt and pepper.

• Share the Thai style beef noodles between bowls.
• Finish with a sprinkling of lime zest.