Peel and finely grate the ginger and garlic into a medium bowl. Halve the orange and squeeze in the juice from 1 half. Add 1 tbsp hoisin sauce and a pinch of salt and mix well. Add the beef stir-fry strips and stir gently to coat them in the marinade. Set aside for 5 mins.

Trim the carrot and cut it into thin slices (no need to peel it). Finely shred half the cabbage (see our tip for what to do with the remaining half). Fill and boil your kettle.

Place the noodles in a large pan. Pour in enough boiling water to cover them. Bring back to the boil and simmer for 8-10 mins till the noodles are tender but still have a little bite. Drain and rinse with cold water, then set aside.

While the noodles cook, warm a large frying pan or wok on a high heat. When hot, add 1 tbsp oil and the beef strips, leaving as much marinade as possible in the bowl. Fry for 2 mins, tossing the beef strips regularly.

When the beef has fried for 2 mins, add the carrot and cabbage and toss everything together. Stir fry for 4-5 mins.

Pour 100ml hot water from the kettle into the bowl with the leftover marinade. Stir to mix.

When the veg has cooked for 4-5 mins, it should be slightly softened, but still have a slight crunch. Add the beef and noodles to the pan. Pour in the marinade and stir everything together. Bring back to a bubble then cook for 2 mins to warm through. Taste and add more salt if you think it needs it. 8 Divide the stir-fry between a couple of warm plates and serve.