Easy Curry Noodles

Place a large pot on medium heat and drizzle in 1 tablespoon of vegetable oil. Follow with the minced ginger, garlic, ground cumin, ground turmeric, and mild chilli powder. Fry for 30 seconds, stirring frequently.

Once the smell in your kitchen is bursting with delicious spices and aromatics, add in the tomato paste and fry for another 30 seconds, stirring frequently.

Pour in the coconut milk and chicken stock. Stir to combine, bring to the boil, then turn down the heat and leave to simmer for 10 minutes while you fry your beef.

Place a frying pan on medium to high heat. Add in the beef mince and break apart with the back of a wooden spoon. Add in the cumin seeds, and leave to fry until golden brown, around 10-15 minutes. Season with salt and pepper.

Taste the coconut broth and season with salt, pepper, or sugar based on your preferences. Next up, add in the noodles and place the lid on the pot. Stir occasionally to loosen the noodles. Add some more water (or chicken stock) if the noodles are sticking to the base of the pot. Cook the noodles according to packet instructions (usually a few minutes).

Once the ground beef is golden and crispy, and the noodles are cooked, divide the noodles and the sauce between two bowls. Top each bowl with the crispy beef, scallions, pak choi, and a touch of chilli oil. Enjoy!