• 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.  

• In a large frying pan, heat a drizzle of olive oil over high heat. 
• Cook Asian stir-fry mix until tender, 4-5 minutes.
• Transfer to a bowl. 
• Season to taste with salt and pepper 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 chilli sauce, the water, cooked noodles and veggies, tossing until combined, 1 minute. Season with pepper. 
TIP: Cooking the beef strips in batches over high heat helps it stay tender.

• Divide sweet chilli beef noodle stir-fry between bowls.
• Sprinkle with sesame seeds (see ingredients) to serve. Enjoy!  
Little cooks: Add the finishing touch by sprinkling over the sesame seeds!