• Boil the kettle.
• Thinly slice carrot. Finely chop garlic. Roughly chop Asian greens and 
spring onion (see ingredients). 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!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until softened, 4-5 minutes. 
• Add Asian greens and cook until just wilted, 1-2 minutes. Transfer to  
a 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.

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

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