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 from the chard and finely slice the stalks and leaves. Peel and finely chop the garlic cloves.

Check the water in the pan. It should be boiling, so add half the pack of udon noodles and simmer for 8 mins till they are tender. Full your 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 chard. Stir fry for 3-4 mins till the veg have started to soften but still have some bite.

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

Return the beef to the pan. Add the honey and 1 tbsp tamari. Pour in 100ml boiling water. Bring to the boil and 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.