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Make the sauce - In a small bowl, combine the sauce ingredients.
Stir-fry the beef - Heat the oil in a large, deep, heavy-based pan over medium-high heat. Add the garlic and cook, stirring, for 30 seconds.
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.
Combine the sauce and beef - 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.
Add the noodles - Place the noodles in the centre of the pan. Add the water. The noodles will not be completely submerged – they will be half-submerged, and that is okay.
Place the lid on and cook the noodles for 1 minute.
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).
Add the veggies - 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.
Serve - Serve immediately topped with sesame seeds, chilli oil crisp (if using) and sliced spring onion.