Sauce:

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¼ cup (60 ml) soy sauce

2 tsp sesame oil

¼ cup (60 ml) hoisin sauce

2 tbsp mirin

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Stir-fry:

1 tbsp oil (olive oil or a neutral oil)

500 g (1 lb 2 oz) minced (ground) beef

2 tsp freshly minced garlic

250 g (9 oz) ramen noodles (or 3 x 85 g/3 oz ramen noodle packets, or any other instant noodle packets, flavouring sachets discarded)

2 cups (500 ml) water

1 bunch baby bok choy, finely sliced

3 cups (270 g) bean sprouts

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To serve:

1 tbsp sesame seeds

Chilli crisp (optional)

1 spring onion (scallion), finely sliced

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1. In a small bowl, combine the sauce ingredients: soy sauce, sesame oil, hoisin sauce, and mirin.

2. Heat the oil in a large, deep, heavy-based pan over medium–high heat. Add the garlic and cook, stirring, for 30 seconds.

3. Add the minced (ground) beef. Cook, stirring, for 3–4 minutes, breaking it up with a spatula or wooden spoon, until browned and cooked through.

4. Add the sauce, stir to combine and cook for 2–3 minutes until slightly thickened. Push the beef to the outside of the pan, creating a space in the middle of the pan.

5. Place the noodles in the center of the pan. Add the water. The noodles will not be completely submerged – they will be half-submerged, and that is okay.

6. Place the lid on and cook the noodles for 1 minute.

7. Remove the lid, turn the noodles with tongs, cover and cook for a further 1 minute or until the noodles are just pliable (they will continue cooking when the vegetables are added).

8. Remove the lid and toss in the bok choy and bean sprouts. Use tongs to toss the noodles, beef and vegetables until they are well combined. Cook, tossing, for 1 minute until the vegetables have slightly softened to your liking and the noodles have cooked through.

9. Serve immediately topped with sesame seeds, chili crisp (if using) and sliced spring onion.