Sauce

1. In a small bowl, combine the sauce ingredients.

Stir-fry

1. Heat the oil in a large, deep, heavy-based pan over medium–high heat. Add the garlic and cook, stirring, for 30 seconds.
2. 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.
3. 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.
4. 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.
5. Place the lid on and cook the noodles for 1 minute.
6. 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).
7. 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

1. Serve immediately topped with sesame seeds, chilli oil crisp (if using) and sliced spring onion.