Beef & Bok Choy Noodles

Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water.

While the noodles are cooking, toss the beef strips in a medium bowl with the plain flour, Thai seven spice blend and a pinch of salt and pepper. Set aside.

In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook, stirring occasionally, for 5 minutes or until softened. Add the baby bok choy and cook for a further 2 minutes, or until wilted. Season with a pinch of salt and pepper and transfer to a plate.

Return the pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the beef strips and stir-fry for 1-2 minutes or until browned. Transfer to a plate and repeat with the remaining beef. Return the beef to the pan along with the carrot, baby bok choy, honey and soy sauce (for the noodles). Cook, stirring, for 1 minute, or until the sauce has thickened slightly. Add the udon noodles and toss until heated through.