• Boil a large pot of salted water for the noodles.
• Add the noodles to the boiling water and cook until softened, 1-2 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, peel and thinly slice the onion.
• 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. Roughly chop the coriander (stalks and all).
• Zest half the lime (double for 4p) then cut in half.

• Place a large pan over medium-high heat (without oil).
• When hot, cook the courgette until charred, 6-8 mins. Turn only every few mins. 
• Add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

• Once the mince has browned, lower the heat to medium then add the onion and pepper with a drizzle of oil if necessary.
• Cook until softened, 6-8 mins, stirring occasionally. IMPORTANT: Mince is cooked when no longer pink in the middle.
• Add the ginger, Thai style spice mix, beef stock powder and 100ml water (double for 4p).
• Simmer until the liquid has reduced by half, 4-5 mins.

• When the liquid has reduced, stir in the ketjap manis.
• Stir through half the lime zest and half the coriander. Season to taste with lime juice, salt and pepper.
• Add the cooked noodles to the pan and carefully toss to coat in the sauce.
• Once warmed through, remove from the heat.

• Share the Thai style beef noodles between bowls.
• Finish with a sprinkle of the remaining coriander and lime zest.