Break the broccoli into small florets. Finely chop the stalk. Strip the pak choi, cutting the leaves into rough strips and slicing the thick stems. Tip them all into a bowl and set aside.

Heat 1 tsp oil in a deep frying pan or wok over a medium heat. Add the pork strips and a little seasoning. Cook for 4-5 mins till golden brown.

While the pork is cooking, peel and grate the ginger. Pick the leaves from the coriander and set aside for later. Thinly slice the stalks.

Add the ginger, 1 tbsp China 5 spice, the coriander stalks and lime leaves to the pork. Stir fry for 1 min, till the pan starts to smell fragrant. Pour in 750 ml boiling water. Crumble in the stock cube and stir well. Bring to a gentle simmer and cook for 10 mins.

Peel the carrots and use a spiralizer to turn into noodles. No spiralizer? Just use a vegetable peeler to slice into thin ribbons. Arrange the noodles into 2 deep bowls.

Drop the broccoli florets into the broth and simmer for 2 mins. Add the pak choi. Stir well and continue for another 2 mins, or till the veg are just tender. Season with salt and pepper.

Ladle the broth into each of the bowls to cover the carrot noodles. Scatter the coriander leaves on top.