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Heat 1 tsp sesame oil in a frying pan with high sides over a medium-high heat. Add the finely chopped spring onion and cook for 1 minute.
Add the beef mince and cook, breaking it up with a wooden spoon, until browned.
Add the crushed garlic and soy sauce, then cook for a few more minutes until caramelised.
Remove the beef mince from the pan and set aside in a bowl.
Add the remaining 1 tsp sesame oil to the pan. Add the ginger and peanut butter and cook for 1 minute, stirring.
Dissolve the stock cubes in the boiling water, then pour into the pan. Stir well to deglaze the pan.
Add the hoisin sauce, soy sauce and coconut cream, stirring to combine.
Add the dried noodles and cook for 5 minutes. Use tongs to gently break them up.
Add the pak choy and cook for another 2–3 minutes until the noodles are just cooked and the pak choy has wilted.
Divide the noodles and broth between four bowls, then top with the beef mince. Sprinkle over sliced spring onion and drizzle with chilli oil if using.