• Boil the kettle. • Thinly slice carrot and courgette into half-moons. 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!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and courgette until softened, 4-5 minutes. • Add shredded cabbage mix and cook until softened, 2-3 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. Serve with any remaining lemon wedges. Enjoy! Little cooks: Add the finishing touch by sprinkling over the crushed peanuts!