• Boil the kettle. 
• Thinly slice carrot into half moons. Trim and roughly chop green beans. 
• In a small bowl, combine sweet black bean sauce, the soy sauce and a splash of water. 
• Half-fill a medium saucepan with boiling water. Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. 
• Drain, rinse and set aside. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook carrot, broccoli florets and green beans, tossing, until tender, 5-6 minutes. Transfer to a bowl. 

• Return frying pan to high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. 
• Add Asian BBQ seasoning and garlic paste and cook until fragrant, 1 minute. 
• Return veggies to the pan, then add cooked egg noodles and black bean sauce mixture, tossing, until combined, 1 minute. Season with pepper. 

• Divide black bean beef and noodle stir-fry between bowls. 
• Drizzle over sesame dressing. 
• Sprinkle over a pinch of chilli flakes (if using) to serve. Enjoy!