• 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. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and courgette, until tender, 4-5 minutes. • Transfer to a bowl, season and set aside.

• Return 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 chili sauce, the water, baby spinach leaves, cooked noodles and veggies, tossing until combined, 1 minute. Season with pepper. TIP: Cooking the meat in batches over a high heat helps it stay tender.

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