• 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. Drain in a sieve.
• Return to the pot with a splash of oil. Toss to prevent sticking, cover and set aside.

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

• Meanwhile, halve the bell pepper, remove the core and seeds and thinly slice.
• Trim the courgette and cut into 1cm thick rounds.
• Peel and finely grate the ginger. 
• Zest and juice the lime.

• Place a large pan over medium-high heat (without oil).
• When hot, cook the courgette until charred, 6-8 mins. Turn only every 2-3 mins.
• Once cooked, remove from the pan and cover to keep warm.
• Add the beef, pepper and ginger with a drizzle of oil and fry until browned, 6-8 mins. Season with salt and pepper. Break the mince up with a spoon. IMPORTANT: Wash hands and equipment after handling raw mince.

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

• Add the drained noodles and charred courgette to the sauce.
• Mix well, season to taste with salt and pepper.

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