• Bring a medium saucepan of water to the boil. • Halve any thick baby broccoli stalks lengthways and cut into thirds. Roughly chop Asian greens. Thinly slice carrot into half-moons. Finely chop garlic. Slice lemon into wedges. • In a small bowl, combine char siu paste, oyster sauce, the soy sauce, rice wine vinegar, a squeeze of lemon juice and a dash of water. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli and carrot until softened, 4-5 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. Transfer to a plate. • Meanwhile, add udon noodles to the saucepan of boiling water and cook, over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside. TIP: Add a splash of water to the veggies to help speed up the cooking process.

• Return the frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 2-3 minutes. Drain away excess liquid from the pan. • Add garlic and ginger paste and cook until fragrant, 1-2 minutes. • Add veggies, udon noodles and char siu sauce mixture and simmer until combined, 1-2 minutes.

• Divide char siu beef and udon noodles between plates. • Top with crushed peanuts. Serve with any remaining lemon wedges. Enjoy! Little cooks: Add the finishing touch by sprinkling over the crushed peanuts!