Thai Coconut Beef Noodles

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the carrot and broccoli and cook, tossing, until softened, 5-7 minutes. Transfer to a bowl. Return the pan to a high heat and cook the beef mince, breaking up with a spoon, until browned, 3-4 minutes.

While the veggies are cooking, add the udon noodles to the boiling water and cook, stirring with a fork to separate the noodles, until tender, 2-3 minutes. Drain and refresh under cold water.

Add the lime zest and mild Thai red curry paste (see ingredients) to the frying pan and cook until fragrant, 1 minute. Add the coconut milk (see ingredients), brown sugar and soy sauce and stir to combine. Simmer until thickened slightly, 2 minutes.

Add the drained noodles and cooked veggies to the pan and toss to coat. Cook until warmed through, 2 minutes.