Thai-style beef noodles

Ingredients

• 2 tsp Thai green curry paste (we like Thai Taste, widely available)
• 1 tbsp toasted sesame oil
• 3 tbsp soy sauce, plus extra to serve
• 2 tbsp fish sauce
• Juice 2 limes, plus extra wedges to serve
• Vegetable oil for stir-frying
• 2 lean British rump steaks (about 150g each), sliced
• 300g pack stir-fry vegetables (or shred a mix of veg from the fridge such as spring onions, carrots, baby corn and spinach)
• 2 x 300g packs straight-to-wok rice noodles (or use 4 dried egg noodle cakes soaked in boiling water for 4 minutes, drained)
• Handful mixed fresh herbs, such as coriander and mint, chopped

To serve (optional)

• Handful cashews, toasted in a dry pan for 5 minutes