• Boil the kettle.
• Thinly slice carrot half-moons. Roughly chop Asian greens. Finely chop 
garlic. Roughly chop spring onion. Slice lemon into wedges. Discard any liquid from beef strips packaging.
• In a small bowl, combine char siu paste, oyster sauce, the soy sauce, vinegar, a squeeze of lemon juice and a dash of water. Set aside.

Little cooks: Take charge by combining the sauces!

• Heat a large frying pan over medium-high heat. Toast sesame seeds, 
tossing, until golden, 3-4 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook 
carrot until softened, 4-5 minutes.
• Add Asian greens and cook until just wilted, 1-2 minutes. Transfer to a 
medium bowl.
• Meanwhile, half-fill a medium saucepan with boiling water. Cook  
egg noodles over medium-high heat, stirring occasionally with a fork  
to separate, until tender, 4-5 minutes. Drain, rinse and set aside.  

• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes.
• Return all beef to pan, then add garlic, ginger paste and spring onion. Cook until fragrant, 1-2 minutes. Add cooked veggies, egg noodles and char siu sauce mixture and simmer until combined, 1-2 minutes.

• Finely chop fresh chilli (if using).
• Divide char siu beef noodle stir-fry between bowls.
• Top with crushed peanuts, sesame seeds and chilli. 
• Serve with any remaining lemon wedges. Enjoy! 

Little cooks: Add the finishing touch by sprinkling over the crushed peanuts!