Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

In the meantime, peel and grate the garlic (or use a garlic press). Trim the pak choi, then cut widthways into 2cm slices. Trim the green beans, then cut into thirds.

When boiling, add the noodles to the water and cook until tender, 4 mins. 

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the beef mince and green beans. Stir-fry until the mince has browned and the beans are starting to soften, 6-7 mins. Use a spoon to break the mince up as it cooks.

Once the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the pak choi and coleslaw mix. Stir-fry until the veg has softened, 3-4 mins. 

Stir in the garlic and ginger puree. Stir-fry until fragrant, 1 min.

Add the hoisin sauce, soy sauce, water for the sauce (see pantry for amount) and half the sriracha (add less if you'd prefer things milder) to the beef. Stir to combine.

Bring to the boil and simmer until slightly thickened, 1-2 mins. 

Add the cooked noodles to the pan, tossing them to coat them in the sauce. Add a splash more water if you feel it needs it. 

Taste and season with salt and pepper if needed, then remove from the heat. 

Share your spicy beef noodles between your bowls.

Drizzle over the remaining sriracha (add less if you prefer things milder) and sprinkle over the sesame seeds to finish. 

Enjoy!