Spicy noodles with crispy mince

Quick and easy, this tasty stir-fry can be knocked up in 15 minutes. Any leftovers are good for lunch – just keep the mince separate and scatter it over when you’re ready to serve.

Ingredients

Serves: 4

Ready in: 15 mins

• 2 tbsp sunflower oil
• ½ x 500g pack Co-op beef mince
• 1 carrot, grated
• 1-2 garlic cloves, finely chopped
• 3cm piece root ginger, grated
• 2 tsp dried chilli
• 4 tbsp clear honey
• 6 spring onions
• 2 tbsp soy sauce
• 1 tbsp cider or white wine vinegar
• 2 x 320g packs Co-op Chinese stir-fry vegetables
• 2 x 250g packs Co-op egg noodles
• 1 courgette, cut into ribbons
• Sesame oil, to serve (optional)

Method

1. Heat 1 tbsp sunflower oil in a large non-stick frying pan over a high heat, then add the mince and cook, stirring, until well browned.
2. Add the grated carrot, cook for a few mins, then add half the garlic, half the ginger, and 1 tsp dried chilli, and cook for a few secs. Add 3 tbsp honey and cook for 5 mins, or until everything is nicely browned and crisping up. Set aside.
3.  Heat the remaining 1 tbsp sunflower oil in a wok over a high heat. Add the remaining garlic, ginger and chilli, the spring onions, soy sauce, vinegar and a big splash of water, and stir-fry for 30 secs.
4.  Add the stir-fry veg and cook for 1 min, then add the noodles and stir-fry for 2 mins. Add the courgette ribbons and stir-fry for a further 2 mins. Take off the heat, drizzle over the remaining honey, and toss to combine.
5.  Serve the veg noodles topped with the crispy mince and a drizzle of sesame oil, if you like.