Thai Green Curry Noodles

Slice the carrot (unpeeled) into thin matchsticks, or half-moons if you'd prefer. Roughly chop the Asian greens.

In a medium bowl, combine 1 tbs (for 2P) / 2 tbs (for 4P) Thai green curry paste and 1/2 the soy sauce. Add the beef strips and toss to coat.

Heat a good drizzle of olive oil in a large frying pan over a high heat. Add the beef strips and cook, tossing, for 1-2 minutes or until browned. Remove from the pan and set aside on a plate.

Return the pan to a medium-high heat with a drizzle more olive oil. Add the carrot and cook, tossing, for 2-3 minutes or until almost tender. Add 1 tbs (for 2P) / 2 tbs (for 4P) Thai green curry paste (use double if you like heat!) and the Asian greens and cook for 1 minute or until fragrant. Add the drained rice stick noodles, coconut milk, fish sauce and remaining soy sauce. Stir-fry for 3-4 minutes or until the noodles are soft and most of the liquid has been absorbed. TIP: Add a dash of water if you'd prefer the dish to be more saucy or if the noodles need softening further. Stir through the beef strips.