Peel the carrot and slice into thin strips. Trim the base from the broccoli and roughly shred the florets into small pieces. Cut the stalk into thin matchsticks. Strip any thick stalks from the kale, and chop the leaves.

Peel the garlic cloves and crush or finely grate. Halve the chilli, flicking out the seeds and membrane for less heat, and finely chop. Pick the mint leaves and roughly chop them.

Slice the minute steaks into thin strips. Pour 1 tbsp oil into a large frying pan or wok and bring to a high heat. Scatter in the beef strips, stirring frequently, for 3-4 mins till lightly browned. Scoop out of the pan and onto a plate and set aside.

Pop the pan back on a high heat. Add the kale, carrot, chopped broccoli florets and stalk, and continue to stir fry for 3-4 mins.

While the veg are frying, pop the noodles into a large, heatproof bowl. Pour over 900ml boiling water (enough to cover). Set aside for 2-3 mins, till the noodles are tender. Drain well through a sieve.

Slide the chopped chilli and garlic into the wok. Spoon in the Worcester sauce and tamari and fry for 1 min.

Toss the drained noodles into the wok and pour in 100ml boiling water. Return the cooked steak and any juices to the pan. Scatter in the chopped mint leaves. Warm through for 2-3 mins. Transfer the noodles onto plates and serve.