Hoisin pork and beef stir fry

1. Boil the green beans and egg noodles for four minutes in salted water, drain, rinse with cold water, toss with a little sesame oil and set aside.
2. Mix hoisin sauce, soy sauce, rice vinegar and chilli flakes together in a small bowl to form the stir-fry sauce. Add a splash of the hot water from the noodles to the sauce.
3. Heat a wok or large frying pan over high heat, add 1 tbsp vegetable oil and stir-fry thesliced red bell pepper for 3–4 minutes until slightly charred but still crisp, then remove and set aside.
4. Add remaining oil to the wok, add garlic and ginger and fry for 30 seconds until fragrant.
5. Add the ground pork and beef, breaking up with a spatula, and cook over high heat for 5–6 minutes until browned and cooked through.
6. Pour the sauce over the meat mixture and stir well to combine, cooking for a further 1–2 minutes until the sauce thickens and coats the meat.
7. Return the vegetables to the wok, add the noodles and toss everything together over high heat for 1–2 minutes until well combined and heated through.
8. Divide between two bowls and garnish with sliced spring onions.

Tip: For maximum flavour and a slight crunch on the noodles, push the noodles to one side of the wok and let them sit undisturbed for 30–45 seconds before tossing — this creates lightly crisped edges that add great texture.