a) Boil a full kettle.

b) Trim the pak choi, then separate the leaves.

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

a) Pour the boiled water into a large saucepan on medium heat with 1/2 tsp salt and bring to a boil.

b) Add the noodles and pak choi 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 fry until browned, 5-6 mins.

c) Use a spoon to break it up as it cooks, 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 Thai style spice blend (add less if you'd prefer things milder), garlic and mangetout to the beef. Stir-fry for 30 secs.

b) Pour in the hoisin, teriyaki, soy and water for the sauce (see pantry for amount) and bring to a boil.

c) Reduce the heat slightly, then simmer until the sauce has thickened, 2-3 mins.

a) Once the sauce has thickened, toss the cooked noodles into the beef mixture until well combined. 

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.

Enjoy!