• Boil a large pot of water for the udon noodles.
• Add the noodles then lower heat to medium-high and cook until warmed through, 1-2 mins.
• Once cooked, drain in a colander and pop back in the pot.
• Drizzle with oil and stir through to stop them sticking together.

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

• Halve, peel and thinly slice the onion.
• Halve the bell pepper, remove the core and seeds and thinly slice.
• Trim the green beans.
• Peel and finely grate the ginger, roughly chop the coriander (stalks and all).
• Zest half the lime (double for 4p) then cut into halves.

• Heat a pan on medium-high heat (no oil).
• Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
• Season with salt and pepper.

• When the mince is browned, lower the heat then add the onion and pepper. Cook until softened, 6-8 mins, stirring occasionally.
• Next add the ginger, Thai style spice mix and the chicken stock.
• Add 100ml water (double for 4p) and stir in the green beans.
• Simmer until the liquid has reduced by half and the green beans are tender, 4-5 mins.

• When the beef is ready stir through the ketjap manis, half the lime zest and half the coriander. Add lime juice to taste.
• Remove from the heat, taste and add salt and pepper if you like.

• Share the noodles between your bowls and serve the beef on top.
• Finish with a sprinkle of the remaining coriander and lime zest.