Thai Beef & Brothy Noodles

Boil a full kettle

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

Combine the beef mince, Thai red curry paste and ginger in a bowl

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the beef mixture and cook for 4 min or until cooked through (it will no longer be pink)

Once cooked, remove from the heat

Meanwhile, add 1L (2L) boiled water to a pot over a medium-high heat

Add the beef stock cube(s), hoisin sauce, tomato paste and a big pinch of salt

Stir to combine - this is your broth

Keep the broth on a medium high heat until step 6 

Meanwhile, slice the celery finely 

Peel, halve the carrots lengthways and slice finely, discarding the root ends

Slice the sugar snap peas finely 

Tip: you can gather and slice several peas at a time

Break the Thai rice noodles in half and add them to the broth

Cover and cook for 4 min

Add the carrot and celery to the pot, cover and cook for a further 2 min

Add half of the sugar snap peas and remove the pot from the heat 

Tip: adding the peas last minute ensures they stay crunchy!

Add the cooked beef to the pot

Stir to combine