Sweet-Chilli Beef Mince & Udon Noodle Stir-Fry

• Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes. • Drain, rinse and set aside.

• Meanwhile, heat a large frying pan over high heat. • Cook beef mince (no need for oil!) and carrot, breaking up with a spoon, until just browned, 3-4 minutes. • Add shredded cabbage mix and stir until just wilted, 1-2 minutes. • Remove pan from heat, then stir through Korean stir-fry sauce, sweet chilli sauce, the vinegar, soy sauce and a splash of water. • Add cooked noodles and stir to combine.