• Boil the kettle. 
• 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. 

Little cooks: Older kids, help add the noodles to the saucepan under adult 
supervision. Be careful, the water is boiling!  

• Meanwhile, thinly slice carrot and courgette into half-moons.
• In a small bowl, combine char siu paste, the soy sauce, vinegar and water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook carrot and courgette, until tender, 4-5 minutes. Transfer to a bowl. 

Little cooks: Help by measuring out the sauce quantities!  

• Return frying pan to high heat. Cook beef mince (no need for oil!),  
breaking up with a spoon, until just browned, 3-4 minutes.
• Add sweet soy seasoning and cook until fragrant, 1 minute.
• Add cooked noodles, veggies, baby spinach leaves and char siu  
mixture, tossing, until well combined, 1 minute. Season to taste with  
salt and pepper.

• Divide char siu beef noodle stir-fry between bowls to serve. Enjoy!