• Boil the kettle. Finely chop garlic. Thinly slice capsicum. • In a small bowl, combine char siu paste (see ingredients), oyster sauce, the soy sauce, vinegar and a dash of water. Set aside. Little cooks: Take charge by combining the sauces!

• Half-fill a medium saucepan with boiling water. Cook udon noodles 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.

• Discard any liquid from beef strips packaging. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Return all beef to the pan, then add shredded cabbage mix, capsicum, garlic and ginger paste. Cook until tender and fragrant, 3-4 minutes. • Add cooked udon noodles and char siu sauce mixture and cook, tossing, until thickened, 1-2 minutes.

• Divide char siu beef strips and udon noodles between bowls. • Tear over coriander to serve. Enjoy!