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. Add 1 tbsp of the tamari and 2 tsp China 5 spice. Tip in the beef stir-fry strips. Stir to coat, then set to one side to marinate.

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

Peel and thinly slice the red onion. Add the sliced onion to the noodles. Use a fork to make a nest by sticking it into the noodles and twirling to swirl some strands and spring onions together. Slide off onto a plate. Repeat to make 4 nests. Set aside.

Trim and peel the carrots, then cut into thin matchsticks. Roughly chop the coriander. 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 cooking water from the noodles. Bring to a bubble, then add the carrots. 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 and set it back on the heat. Pour in 2 tbsp olive oil.

Place 2 noodle nests in the hot oil and cook for 2 mins. Flip them over with a spatula. The bottoms should be golden and crisp. 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, scattered with the chopped coriander.