Speedy Thai Red Curry Noodles

Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook for 8 minutes, or until just tender. Drain and refresh under cold water.

While the noodles are cooking, heat a drizzle of olive oil over a high heat in a large frying pan. Add the carrot and red capsicum and cook, tossing, until tender, 8 minutes. TIP: Add a splash of water every now and then to help the veggies cook through. Transfer to a plate.

Return the pan to a high heat with a drizzle of olive oil. Once hot, add the beef strips and cook, tossing, until browned, 1-2 minutes. Transfer to the plate with the veggies.

Return the pan to a medium heat with a drizzle more olive oil. Add the red curry paste (see ingredients list) and cook until fragrant, 1-2 minutes. SPICY: The red curry paste is spicy, use less if you're sensitive to heat. Add the coconut cream and remaining soy sauce and stir to combine. Return the beef strips (plus any resting juices), veggies and drained noodles to the pan. Toss together until well combined and the sauce has thickened slightly, 2-3 minutes.