• Boil a large pot of salted water for the egg noodles.
• Cook the noodles in the boiling water until softened, 4-6 mins. 
• Drain in a sieve and return to the pot with a splash of oil. Toss to prevent sticking.

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

• Trim the pak choi, then halve lenthways.
• Halve, peel and thinly slice the onion.
• Trim the carrot, then slice into ½ cm rounds (no need to peel). 
• Peel and grate the garlic (or use a garlic press).
• Zest half the lime (double for 4p) then cut in half.

• Place a large pan over high heat with a drizzle of oil.
• When the pan is hot, fry the beef strips until browned, shifting as they colour, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw beef. Meat is cooked when outside is browned.

• Lower the heat to medium-high and add the carrots and onions to the pan.
• Cook until softened, stirring occasionally, 4-5 mins.
• Add the garlic and Thai spice mix.
• Stir in the beef stock powder along with 100ml water (double for 4p).
• Add the pak choi and simmer, stirring frequently until the liquid has reduced by half, 4-5 mins.

• When the liquid has reduced, add the hoisin sauce and 0.5 tsp sugar (double for 4p).
• Stir through the lime zest and a squeeze of lime juice.
• Taste and season with salt and pepper.
• Add the cooked egg noodles to the pan and toss to coat in the sauce until warmed through, 1-2 mins.

TIP: Add a splash of water to loosen the sauce if necessary.

• Share the fragrant beef noodles between your bowls.
• Chop any remaining lime into wedges and serve alongside.