a} Boil a full ketlle, then pour the boiled water into a medium saucepan with 1/4 tsp salt and bring 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) Meanwhile, heat a large frying pan on high heat (no oil).

b) Once hot, add the beef mince and sliced mushrooms. 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. 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) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Trim the pak choi, then thinly slice widthways. 

a) Add the pak choi to the beef pan and fry until tender, 3-4 mins.

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

c) Stir in the soy sauce, miso paste, ketjap manis and water for the sauce (see pantry for amount). Simmer until the sauce has thickened slightly, 3-4 mins.

a) Add the cooked noodles to the miso beef and toss until well coated in the sauce. Simmer until everything's piping hot, 1-2 mins.

b) Taste and season with salt and pepper if needed.

a) Share your miso beef noodles between your bowls.

b) Sprinkle over the roasted sesame seeds to finish.

Enjoy!