a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle for the noodles.

b) Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

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

d) Trim the pak choi, then thinly slice widthways. Trim and halve the green beans.

e) Peel and grate the garlic (or use a garlic press).

a) Pour the boiled water into a large saucepan with ½ tsp salt and bring to a boil.

b) Add the noodles to the water. Cook until tender, 4 mins. 

c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

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

c) Use a spoon to break up the mince, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Add the garlic and pak choi to the beef. Stir-fry for 1 min.

b) Pour in the teriyaki, soy sauce, sambal (add less if you'd prefer things milder) and water for the sauce (see pantry for amount).

c) Bring to a boil, then reduce the heat slightly and simmer until the sauce has thickened, 2-3 mins.

a) Once the sauce has thickened, add the cooked noodles to the beef and toss to coat in the sauce.

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

c) Add a splash of water if it's a little dry.

a) Share your sticky beef noodles between your bowls.

b) Top with the vegetable gyozas.