Fill your kettle and boil it, then pour the hot water into a large pan. Pop on a lid and put the pan on a high heat to come to the boil. Meanwhile, halve the red pepper and scoop out the seeds and white pith. Finely slice it. Trim the dry ends off the cavolo nero and finely slice the leaves. Peel and finely chop the garlic.

Check the water in the pan. It should be boiling, so add 2 nests of noodles and simmer for 6 mins till tender. Fill the kettle and put it on to boil again.

While the noodles cook, put a large wok or deep frying pan on a high heat. Warm for 2 mins, then add ½ tbsp oil and the beef stir-fry strips. Stir fry for 4-5 mins till the beef strips are browned all over. Scoop them out of the pan and set aside on a plate.

Add another ½ tbsp oil to the wok and add the garlic. Sizzle for 30 secs, then add the pepper and cavolo nero. Stir fry for 3-4 mins till the veg have started to soften but still have some bite.

When the noodles are cooked, drain them and tip back into the pan. Add ½ tbsp oil and toss to coat the noodles – this helps to stop them sticking.

Return the beef to the pan. Add the honey and 1 tbsp tamari. Pour in 100ml hot water from the kettle. Bubble for 2 mins. Taste and add a pinch of salt or more tamari if you think it needs it.

Add the noodles to the wok and gently pick everything up a few times with 2 forks to mix the noodles, beef and veg together. Divide between 2 warm plates or bowls and serve.