Taiwanese-Style Beef Noodle Soup

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a very high heat

Once very hot, add the beef strips with a generous pinch of salt and cook for 1-2 or until browned all over

Transfer the cooked beef strips to a plate and reserve the pan

Peel and finely slice the brown onion[s]

Return the reserved pan to a medium heat and once hot, add the sliced onion with a pinch of salt

Cook for 6-7 min or until softened and caramelised

Meanwhile, chop the tomato[es] finely

Peel and finely chop (or grate) the garlic

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Add the fine egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 4 min, then drain and set aside

Re-boil a kettle

Once the onion has softened, add the chopped tomato and garlic to the pan and cook for 1 min

Add half [all] of the five-spice with the cracked black pepper and star anise and cook for 1 min further or until fragrant

Dissolve the Knorr beef stock cube[s] in 500ml [1L] boiled water

Add the beef stock to the pan with the rice vinegar and bring to the boil over a high heat

Once boiling, add the sliced spring greens and any resting juices from the beef strips

Stir it all together and cook for 2 min further or until the spring greens are bright green and wilted – this is your fragrant broth