• Boil a large pot of salted water for the noodles.
• When the water is boiling, add the noodles and cook until warmed through, 1-2 mins.
• Drain in a sieve.
• Return to the pot, off the heat. Add a splash of oil and toss to prevent sticking.

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.
• Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 
• Trim then thinly slice the scallion.
• Halve, peel and thinly slice the onion.
• Peel and grate the garlic.

• Season the beef with salt, pepper and the Thai spice. 
• Place a large pan over high heat with a drizzle of oil.
• Once hot, add the beef strips and fry until browned, shifting as they colour, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when outside is browned.
• Once cooked, remove from the pan, cover to keep warm and set aside.

• Return the pan to high heat with a drizzle of oil.
• Once hot, add the carrot, pepper, garlic and onion.
• Cook until charred, 4-6 mins. Adjust the heat if necessary.
• Stir infrequently—you want the pepper to pick up a nice colour. 

• Pour the soy sauce, ketjap manis and half the sweet chilli sauce into the pan and mix through the veg.
• Season to taste with salt and pepper. Add a splash of water if the sauce needs loosening.
• Add the noodles and half the chilli flakes (use less if you don't like spice). 
• Toss together until everything is well coated.

• Divide heaping helpings of saucy noodles between bowls.
• Top with the beef strips and a drizzle of remaining sweet chilli sauce.
• Garnish with the scallion and as much of the remaining chilli flakes as you like.