Warm Ginger Beef Noodle Salad With Peanuts

Boil a full kettle

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

Once hot, add your roasted peanuts and cook for 2-3 min or until toasted and lightly golden, then transfer to a plate and reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

Add your rice vinegar and red chilli relish to a small bowl with half your soy sauce (you'll use the rest later!), 1 tsp [1 1/2 tsp] [2 tsp] sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil – this is your chilli dressing

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

Peel and finely chop (or grate) your garlic

Return the reserved pan to a high heat with a drizzle of vegetable oil

Once hot, add your beef mince and cook for 2-3 min or until starting to brown, breaking it up with a wooden spoon as you go

Once starting to brown, add the chopped ginger, chopped garlic and remaining soy sauce and cook for 5-6 min or until the beef is cooked through (no pink meat!) and starting to crisp – this is your ginger beef

Whilst the beef is cooking, add your fine egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 4 min

Drain the soaked noodles, return them to the bowl and set aside

Wash your lettuce, then shred finely

Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Strip your mint leaves from their stems and chop them roughly, discard the stems

Chop your coriander finely, including the stalks

Chop the toasted peanuts coarsely

Add the chilli dressing to the drained noodles with the carrot ribbons, shredded lettuce and chopped herbs

Give everything a good mix up (clean hands is the best way!) – this is your noodle salad