a) Preheat your oven to 220°C/200°C fan/gas mark 7. Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

b) Bake on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.

c) Meanwhile, boil a full kettle for the noodles.

d) Peel and grate the garlic (or use a garlic press). Trim the green beans.

a) Once the water has boiled, pour it into a medium saucepan with ½ tsp salt and bring back to a boil.

b) When boiling, add the noodles to the water and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together. Set aside. 

a) While the noodles cook, heat a large frying pan on high heat (no oil).

b) Once hot, add the beef mince, sliced mushrooms and green beans. Fry until browned, 5-6 mins.

c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat.

d) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Lower the heat to medium, then add the garlic and stir-fry for 30 secs more. 

b) Stir in the miso paste, ketjap manis, chicken stock paste, honey and water for the sauce (see pantry for both amounts). Simmer for 1 min. 

a) Add the cooked noodles and sriracha (add less if you prefer things milder) to the miso beef and toss until well coated in the sauce.

b) Simmer until everything's piping hot, 1-2 mins.

a) Share your miso beef and mushroom noodles between your serving bowls.

b) Sprinkle over the sesame seeds to finish.

c) Top with the vegetable gyozas.