Hoisin beef noodles

[Serves 4]

4 x 75g packets instant noodles
3 tbsp sunflower oil
500g free-range beef mince
1 thumb-sized piece of ginger,
finely chopped
5 garlic cloves, finely chopped
one packet spring onions, trimmed and quartered (finely chop the green ends for serving)
2 tbsp hoisin sauce
1 tbsp tamari soy sauce
1 tbsp balsamic vinegar
200g pak choy, roughly sliced
sesame oil

1 Tip the noodles into a large bowl. Cover with boiling water and leave for two minutes or until just cooked. Stir with a fork to loosen.
2 Heat 1 tbsp oil in a wok until very hot, add the mince and stir-fry, breaking up, until dry, browned and crispy. (If there is a lot of liquid, scrape the mince to sides of the wok and let the liquid cook away before continuing to stir-fry the mince.)
3 Tip into a bowl and set aside.
4 Add another tbsp oil to the wok and add the ginger, garlic and spring onion. Stir-fry for a minute or two until the spring onion is bright green and glossy.
5 Add the mince, hoisin sauce, balsamic, soy sauce and pak choy. Stir-fry until the mince is heated, the sauces are mixed through and the greens are wilted.
6 Serve immediately on noodles, sprinkle with chopped spring onions and season with sesame oil.