Vegetables: Feel free to add or swap the vegetables depending on what you have in. Broccoli, mangetout, baby corn, mushrooms or extra peppers would all work well. Just keep an eye on the pan so you don’t overcrowd it, and add firmer vegetables first so everything finishes cooking at the same time.

Bicarbonate of soda: A small pinch helps tenderise the beef and encourages a crisp, golden coating. Don’t add too much, as it can affect the flavour.

Beef: Coating each strip individually gives you a lighter, more even crispy coating. Shake off any excess cornflour before cooking so it doesn’t become too thick or powdery. If you can’t get pre-cut stir-fry strips, use a lean steak such as rump or sirloin and slice it thinly against the grain. Cutting it into fairly even strips will help it cook quickly and stay tender.

Noodles: Keeping the noodles separate from the sweet chilli beef stops everything becoming one big stir-fry. The reserved noodle water helps the soy sauces coat the noodles and keeps them glossy rather than dry.

Sweet chilli sauce: Regular sweet chilli sauce can be used instead of reduced sugar. Different brands vary in sweetness and heat, so adjust to your preference.

Heat: Add a little sriracha or some chilli flakes to the sauce if you prefer more heat.