Cantonese Beef Brisket Noodle Soup

• Meanwhile, half-fill a large saucepan with water and bring to the boil. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

• Meanwhile, boil the kettle. • Thinly slice carrot and zucchini into half-moons. • Trim pea pods. • Thinly slice spring onion.

• When brisket has 5 minutes remaining, return saucepan to high heat with a drizzle of olive oil. • Cook pea pods, carrot and zucchini, tossing, until just tender, 2-3 minutes. • Add garlic paste and cook, until fragrant, 1 minute. • Meanwhile, shred beef brisket using 2 forks.

• Stir in oyster sauce, chicken stock pot, the soy sauce and boiling water (21/2 cups for 2 people // 5 cups for 4 people). • Reduce heat to medium and simmer until slightly thickened, 2-3 minutes. • Remove from heat and add cooked noodles and shredded brisket (including juices from baking dish), stirring, until well combined.