Lean Crispy Chilli Beef With Coriander Noodles

Top, tail, peel and grate your carrot[s], then peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop your shallot[s]

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your lean beef mince and chopped shallot and cook for 4 min until browned, breaking it up with a wooden spoon as you go

Meanwhile, trim, then roughly chop your spring onions

Chop most of your coriander finely, including the stalks (save a few whole leaves for garnish!)

Boil a kettle

Once the lean beef is browned, add the grated carrot and cook for a further 3 min or until the lean beef mince is crisped

Meanwhile, add your fine egg noodles to a pot and cover with boiled water until fully submerged

Bring to the boil over a high heat and cook for 1-2 min or until tender, then drain, reserving a cup of starchy noodle water

Once drained, return the noodles to the pot and set aside

Once the lean beef has crisped, add the chopped garlic, ginger and chilli (can't handle the heat? Go easy!) and cook for 1 min

Add your red chilli relish and half of your soy sauce (you'll use the rest later!) and cook for a further 4 min or until everything is browned, crispy and cooked through (no pink meat!) – this is your lean crispy chilli beef

Return the pot of drained noodles to a medium heat

Add the chopped spring onion and remaining soy sauce to the pot with a drizzle of olive oil and stir together until fully combined

Tip: Add a small splash of starchy noodle water if you need to loosen the noodles

Once combined, remove the pan from the heat and add the chopped coriander – these are your coriander noodles