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.