Sticky Chinese-Style Beef Udon Noodles

• Half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat, gently stirring noodles with a fork to separate until tender, 1-2 minutes.
• Drain, rinse and set aside. 

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, asparagus and baby broccoli, tossing occasionally, until tender, 5-6 minutes. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Stir in garlic and sweet soy seasoning until fragrant, 1 minute.
• Add sauce mixture, cooked veggies and noodles to the pork, tossing to combine, 1 minute. 

TIP: Add a splash of water if the sauce looks too thick.