Easy Sweet Chilli Beef & Rice Noodles

• While the noodles are cooking, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips and the salt, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until softened, 2-3 minutes. Add Asian greens and corn tossing, until softened, 2 minutes.

TIP: Cooking the meat in batches over high heat helps it stay tender.

• Add oyster sauce, sweet chilli sauce, and water (see ingredients) to veggies. Return cooked beef to pan and toss to combine. • Put aside a portion of stir-fry for the kids meal and cover to keep warm. • To the remaining stir-fry, add ginger-lemongrass paste, and cook, stirring, until bubbling, 30 seconds. • Remove from heat, then drain and add some vermicelli noodles, keeping some for the kids portion. Toss to combine.