Stir-fried beef and noodles

• 200g rice vermicelli noodles
• 1 tablespoon peanut oil
• 2 tablespoons finely chopped lemongrass (pale part only)
• 2 teaspoons grated fresh ginger
• 2 garlic cloves, finely chopped
• 2 small red chillies, seeds removed, finely chopped
• 400g beef mince
• 1 tablespoon Thai red curry paste
• 100g snake beans (see note) (or 100g thin green beans), trimmed, cut into 3cm lengths
• 1 red onion, thinly sliced
• 2 tablespoons fish sauce
• 2 tablespoons lime juice, plus wedges to serve
• 1 tablespoon grated palm sugar (see note) or brown sugar
• 1/3 cup each mint & coriander leaves
• 1/2 cup (75g) chopped roasted peanuts
• 2 kaffir lime leaves (see note), finely shredded

1. Step 1

   Soak the noodles in boiling water for 5 minutes. Drain and refresh under cold water. Divide among 4 serving bowls.

2. Step 2

   Heat the oil in a wok over medium-high heat. Add the lemongrass, ginger, garlic and chilli and stir-fry for 1 minute until fragrant. Add beef and stir for 3-4 minutes until just browned. Add the paste and stir for a further minute, then add beans and cook for 2 minutes or until tender. Remove from heat, then stir in onion, fish sauce, lime juice, sugar and herbs.

3. Step 3

   Serve stir-fry on noodles, top with nuts and lime leaves and serve with extra lime.

Available from selected supermarkets and Asian food shops.