• 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. 

• Meanwhile, thinly slice carrot and courgette into half-moons. 
• Roughly chop baby leaves.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and courgette, tossing, until tender, 4-5 minutes.
• Transfer to a bowl, season to taste with salt and pepper and set aside. 

• Return the frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook beef strips, tossing in batches, until browned and cooked through, 1-2 minutes.
• Reduce heat to medium, then add garlic paste (see ingredients) and sweet soy seasoning and cook until fragrant, 1 minute.
• Add oyster sauce, sweet chilli sauce, the water, baby leaves, cooked noodles and veggies, tossing, until combined, 1 minute. Season with pepper.

• Divide sweet chilli beef and noodle stir-fry between bowls.
• Sprinkle with sesame seeds to serve. Enjoy!