• Boil a large pot of salted water for the egg noodles.
• When the water is boiling, add the noodles and cook until softened, 4-6 mins.
• Drain in a sieve then 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, roughly chop the mushrooms.
• Thinly slice the chives (use scissors if you prefer).
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

• Place a large pan over high heat with a drizzle of oil.
• Once the pan is very hot, sear the beef strips until cooked through, 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 the outside is browned. 
• Remove from the pan and cover to keep warm.

• Return the pan to high heat with a drizzle of oil.
• When hot, add the mushrooms to the pan. Season with salt and pepper.
• Fry until browned, stirring occasionally, 5-6 mins.

• Add the Thai spice and red Thai paste to the pan and cook until fragrant, 1 min.
• Add the coconut milk, 75ml water (double for 4p) and half the chives.
• Cover and simmer for 5-7 mins.
• Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.
• Toss the drained noodles and beef strips in the sauce to warm through and coat well.

• Divide the beef and mushroom noodles between bowls.
• Top with a sprinkling of the remaining chives.