Peel and grate the ginger and garlic. Halve the chilli and flick out most of the seeds. Finely chop it. Add the ginger, garlic and chilli to a bowl. Pour in 1 tbsp of the tamari. Add the beef strips. Stir to combine, then leave to marinate.

Bring a pan of water to the boil. Drop in 2 noodle bundles and cook for 3 mins. Drain the noodles into a colander, reserving 100ml of the starchy water. Shake the colander to remove as much excess water as possible. Tip into a bowl. Stir in 1 tsp olive oil and 1 tbsp of the tamari. Leave to cool.

Trim the salad onions. Cut the dark green parts off and set aside. Finely slice the rest and add to the noodles. Use a fork to make a nest by sticking it into the noodles and twirling to swirl some noodles and salad onions together. Slide off the fork onto a plate. Repeat to make 4 nests.

Trim and peel the carrots, then cut them into thin matchsticks. Cut the reserved green parts of the salad onions in half lengthways. Set your oven to its lowest temperature.

Heat a deep frying pan or wok over a high heat for 1 min. Add 1 tbsp olive oil and the beef along with its marinade. Stir fry over a high heat for 3-4 mins. Pour in the reserved starchy water. Bring to a bubble, then add the carrots and green salad onion tops. Cook for 3-4 mins to soften the carrots.

Tip the beef and carrots into an ovenproof dish and keep warm in the oven. Wipe the pan clean. Set the pan back on the heat. Pour in 2 tbsp olive oil.

Place 2 nests in the hot oil and cook for 2 mins. Flip them over with a spatula. The bottoms should be golden and crispy. Fry for 2 more mins to crisp the top. Lift out of the pan and sit on some kitchen paper to drain. Repeat with the remaining nests.

Stir the spinach through the beef to wilt it. Serve the beef with the crispy noodle nests.