Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

Halve any thick broccoli stems lengthways, then cut widthways into thirds.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Peel and grate the garlic (or use a garlic press).

When your pan of water is boiling, add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Once the mince is cooked, transfer it to a bowl and cover to keep warm.

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.

Once hot, add the Tenderstem® broccoli and stir-fry for 2-3 mins, then add the carrot ribbons and garlic and stir-fry for 30 secs more.

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.

Meanwhile, in a small bowl, combine the soy sauce, ketjap manis, honey, tomato ketchup and water for the sauce (see pantry for both amounts) with half the sesame seeds.

Once the veg is cooked, add the cooked mince and noodles to the pan.

Pour in the sauce mixture and stir together until piping hot, 1-2 mins.

When ready, share the honey sesame beef noodles between your bowls.

Sprinkle over the remaining sesame seeds to finish for those who'd like them.

Enjoy!