Cook egg noodles according to the package directions – these generally take no more than about 4 minutes. Brown 250 g ground beef (mince) in a frying pan,
breaking it up as you stir it, then add a chopped onion, a crushed clove of garlic, an inch or so of ginger, chopped finely, a chopped deseeded red chilli
and a Tbs sesame oil. Cook until the onion is translucent then stir in half a cup of beef broth mixed with a tsp of cornflour, 2 Tbs hoisin sauce and a Tbs
soy sauce. Stir over heat for a couple of minutes, until the sauce is boiling and thickened. Add a splash or two of water if it’s too thick. I also added
some parboiled asparagus, cut into 2-3 cm lengths; other green veg such as mange-toute or green beans would be equally good. Toss in the cooked noodles,
mix well, sprinkle with chopped spring onions and sesame seeds and serve in warm bowls.