Taiwanese-Style Lean Beef Noodle Soup

Boil a full kettle

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

Once hot, add your lean beef mince with a generous grind of pepper and cook for 6-7 min or until browned all over

Once browned, add your honey, half your soy sauce and half your five-spice (you'll use the rest later!) and cook for 1-2 min further or until crispy (no pink meat!)

Transfer the cooked lean beef mince to a bowl and reserve the pan

Peel and finely slice your 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 your tomatoes finely

Peel and finely chop (or grate) your garlic

Wash your spring greens then pat it dry with kitchen paper

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 your 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 return to the bowl until serving

Reboil a kettle

Once the onion has softened, add the chopped tomatoes and garlic to the pan and cook for 3-4 min

Add the remaining five-spice and a generous grind of pepper and cook for 1 min further or until fragrant

Dissolve your beef stock mix and the remaining soy sauce in 500ml [750ml] [1L] boiled water – this is your beef stock

Once everything's fragrant, add the beef stock to the pan with the juice of half your lime[s] and bring to the boil over a high heat

Once boiling, add the sliced spring greens stir it all together and cook for 2 min further or until bright green and wilted

Once wilted, add the cooked lean beef mince and give everything a good mix up – this is your Taiwanese-style Beef broth