• Peel and grate the garlic (or use a garlic press).
• Peel and grate the ginger (use a teaspoon to easily scrape away the peel).
• Quarter the lime.
• In a bowl, mix together the sweet Asian sauce, soy sauce, ginger, garlic, juice from one lime wedge (per 2P) and 1 tsp sugar (per 2P).
• Add the beef strips to the bowl and leave to marinate. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.

• Halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Place a large pan over high heat with a drizzle of oil.
• Add the gyoza and fry until golden on all sides, 4-6 mins. Add a splash of water, cover and cook for 2-3 mins more. Remove from the pan.
• Return the pan the the heat, add the bell pepper and fry, stirring until just softened, 6-8 mins.

• Meanwhile, boil a pot of water for the noodles.
• Add the noodles and cook until warmed through, 1-2 mins.
• Once cooked, drain in a sieve and pop back in the pot, off the heat. 
• Drizzle with oil and stir through to prevent sticking.
• While the noodles cook, add the beef and marinade to the peppers and cook for 1-2 mins. IMPORTANT: Meat is safe to eat when the outside is browned.

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

• Remove the pan from the heat, add the drained noodles and toss to coat.
• Taste and season with salt and pepper, if required.
• Divide the noodles and gyoza between bowls.
• Finish the dish with a scattering of peanuts.
• Serve remaining lime wedges alongside for squeezing over.