Add a dash of oil to a large saucepan. Over a high heat add the garlic, ginger, ginger, peppercorns, chillies and cinnamon and stir fry for a minute or two until they start to smell aromatic. Add the stock, cover and simmer for an hour.

Meanwhile cover the dried mushrooms in boiling water and steep for the same time.

Strain the stock and add the noodles, carrots and onions. When the noodles are tender add the oyster sauce, mirin, fish sauce and beef. Simmer for a couple of minutes until everything is piping hot and serve, with lime wedges on the side to each to add fresh zing.