Fill and boil your kettle. Place 2 bundles of Thai rice noodles in a large heatproof bowl or dish and pour over enough hot water from the kettle to completely cover them. Set the noodles aside to soak for 6-8 mins. After 6 mins, bite into a noodle – it should be soft with no chalkiness in the middle. If it's still a bit chalky, soak for a couple more mins, then try again. When the noodles are soft, drain and rinse them with cold water, then set aside.

While the noodles soak, mix the tamari and honey together in a small bowl. Set to one side.

Scrub, trim and thinly slice the carrot (no need to peel it). Tear the mushrooms into small pieces. Pull the kale leaves off their cores, then roughly chop the leaves. Peel and finely chop the garlic.

Pat the steaks dry and rub them with 1 tsp oil each, and some salt and pepper. Warm a large frying pan on a high heat for 3-4 mins till smoking hot. Carefully add the steaks and cook them for 30 secs on each side. Cook for a little longer if your steaks are on the thicker side, or you prefer them more well done. Lift the steaks out onto a warm plate, loosely cover with foil and rest for 2-3 mins.

Lower the heat under the frying pan to medium. Pour in 1 tbsp oil. Add the mushrooms, carrot and kale. Stir fry for 5 mins, till the veg has softened slightly but still has a bit of bite. Add the garlic and stir fry for 1 min.

Add the drained noodles to the pan, along with half the tamari and honey mixture. Toss together for 2 mins to warm everything through and coat it in the sauce.

Thinly slice the steaks. Divide the stir-fry between 2 warm plates and top each plateful with slices of steak. Spoon over the remaining honey and tamari sauce to serve.