a) Boil a full kettle. Pour the boiled water into a medium saucepan with ½ tsp salt and bring to a boil.

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

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

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

c) Crush the cashews in the unopened sachet using a rolling pin.

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the sliced pepper and beef mince.

b) Fry until the mince has browned and the pepper is tender, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

c) Meanwhile, peel and grate the garlic (or use a garlic press).

a) Once the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Add the garlic and Chinese Five Spice to the pan and cook for 1 min.

c) Add the carrot ribbons, soy sauce, ketjap manis, sweet chilli sauce, rice vinegar and water for the sauce (see pantry for amount). Stir to combine, bring to the boil, then reduce the heat and simmer until thickened, 1-2 mins.

a) When everything's ready, add the noodles and cashews to the pan. Toss to coat in the sauce.

b) Taste and season with salt and pepper if needed.

c) Add a splash of water if it's a little too thick.

a) Share the noodles out between your serving bowls.