Beef & Curried Egg Noodles

If you've swapped to beef strips, combine beef strips with cornflour, the salt and a pinch of pepper in a medium bowl. In a large frying pan, heat a generous drizzle of olive oil over high heat. When oil is hot, shake excess flour off beef strips and cook, tossing, in batches, until browned and cooked through, 1-2 minutes. Transfer to a paper towel-lined plate.

-----------CCM TEXT-------------- • In a medium bowl, combine beef strips, cornflour and a pinch of salt and pepper. • In a large frying pan, heat a generous drizzle of olive oil over high heat. When oil is hot, shake excess flour off beef strips and cook, tossing, in batches, until browned, and cooked through 1-2 minutes. • Transfer beef to a paper towel-lined plate. Cover to keep warm.

• Return frying pan to medium-high heat. Cook carrot and zucchini, stirring, until tender, 4-5 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Stir in katsu paste, coconut milk, sweet chilli sauce, the soy sauce and a splash of water, until combined and heated through. • Add cooked noodles and baby spinach leaves. Cook, stirring, until spinach is wilted, 1 minute.