Unwrap the noodles and place them in a large bowl. Pour over 1 ltr cold water, adding a little more if the noodles aren’t fully covered, and set aside to soak for 25 mins.

Meanwhile, pour the sweet chilli sauce into a bowl. Add 2 tbsp tamari (save any extra for later). Peel the garlic and ginger, and finely chop or grate both into the bowl. Stir the sauce and set aside.

Scrub the carrot and cut it into thick matchsticks. Trim the courgette and chop into 1-2cm thick chunks. Trim any dry ends off the Tenderstem® broccoli and roughly chop the stems.

Pour 1 tbsp oil into a deep frying pan or wok and warm to a high heat. When smoking hot, add the minute steaks and fry for 30 secs-1 min on each side, depending on how well done you like your steaks. Remove from the pan and pop on a plate.

Return the pan to the heat and add another 1 tbsp oil if needed. Slide in the chopped carrot, broccoli and courgette. Stir fry for 2-3 mins.

Slice the steaks and add back to the pan, along with any juices from the plate. Drain the Thai rice noodles and shake dry. Add the noodles to the pan. Spoon over the sweet chilli and tamari sauce. Stir to combine and cook for a further 1-2 mins to warm through.

Divide the steak and vegetable noodles between a couple of warm plates and serve.