a) Boil a full kettle.

b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2 cm thick.

c) Halve, peel and thinly slice the red onion.

d) Heat a drizzle of oil in a large frying pan on high heat. Add the carrot and stir-fry, 2-3 mins.

a) Meanwhile, pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to a boil.

b) Add the noodles and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Reduce the heat of the frying pan to medium-high and add the lamb mince, Indonesian style spice mix, sliced onion and mushrooms. Cook until browned, 8-10 mins.

b) Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, halve and cut the lime into wedges.

b) Add the garlic, ginger and lemongrass puree to the pan and stir-fry for 1-2 mins.

c) Stir in the ketjap manis, soy sauce and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins.

a) Add the cooked noodles to the pan and toss through the sauce.

b) Remove from the heat and add a good squeeze of lime juice. 

c) Taste, season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little too thick.

a) Share your lamb noodles between bowls.

b) Serve with any remaining lime wedges for squeezing over.

Enjoy!