a) Halve any thick broccoli stems lengthways.

b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.

c) Kids’ step: Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the Tenderstem® and carrot. Stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.

c) Remove the veg and place in a medium bowl. Cover to keep warm. 

a) Wipe out your frying pan, then pop back on medium-high heat with a drizzle of oil.

b) Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.

c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) While the mince is frying, heat a small frying pan on medium heat (no oil).

b) Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

c) Once the mince is cooked, add the garlic and fry for 1 min more.

d) Kids’ step: Stir in the hoisin, ketjap and water for the sauce (see pantry for amount). Simmer the sauce until slightly thickened, 2-3 mins.

a) Add the udon noodles to the pan along with the broccoli and carrot.

b) Toss to coat in the sauce, using a fork to gently separate the noodles. Simmer until piping hot, 1-2 mins.

c) Taste and season with salt and pepper if needed. Add a splash of water if the sauce is too thick.

a) Share the noodles between your serving bowls.

b) Kid's Step: Scatter over the toasted cashews.