Chinese Beef & Oyster Sauce Noodles

Add the ramen noodles to the saucepan of boiling water and cook until just tender, 4 minutes. Drain and refresh under cold water.

While the noodles are cooking, heat a drizzle of olive oil in a large frying pan or wok over a high heat. When the oil is hot, add 1/3 the beef strips with a pinch of salt and cook until browned and cooked through, 1-2 minutes. TIP: Cooking the meat in batches over a high heat allows it to brown and develop flavour instead of stewing in the pan. Transfer to a bowl. Repeat with the remaining beef.

Return the frying pan or wok to a medium-high heat with a drizzle of olive oil. Add the carrot, broccoli and a splash of water and cook, tossing, until just tender, 3-4 minutes. Add the Asian greens and cook until tender, 1-2 minutes.

Add the noodles and the beef strips to the pan with any resting juices and pour in the oyster sauce mixture. Cook, tossing, until thickened slightly and well coated, 1-2 minutes.