Cook noodles (without flavour sachets) until tender, then set aside.
Heat oil and sauté onion until soft. Add paste and fry for a further minute. Set aside.
Sauté mince until browned, then return onion mix to pan.
Add soy and sweet chilli sauces, stir and cook to reduce.
Stir through half the peanuts and bean sprouts and remove from heat.
Serve noodles topped with mince, spring onions, bean sprouts, peanuts and coriander.
Note: Replace the beef with chicken or turkey mince. Add 1 tsp (5ml) Chinese five-spice powder for a sweeter, more fragrant mince. Serve the mince in iceberg lettuce cups as a great starter.This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.