Nobody's going to complain about this flavour-boosted lo mein when it hits the table. This one's made with rich beef mince that mingles well with capsicum strips and green beans for a colourful, textural pleasure. And, if you've ever wondered what the difference between lo mein and chow mein is, well, the former is tossed and the latter is fried. Cool to know.
Remove core and seeds from capsicum and discard. Cut capsicum into thin strips. Trim beans and halve. Remove core from cabbage and thickly slice.
Heat ½ the sesame oil in a frypan over high heat. Add beef and a sprinkle of salt and cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until golden brown.
Add capsicum, beans and cabbage to pan and cook, stirring occasionally, for 4–5 minutes or until softened. While vegetables are cooking, continue with step 4.
Peel and crush garlic. Place garlic, hoisin sauce, remaining sesame oil, sugar, soy sauce, cornflour and 60ml (¼ cup) water in a bowl and mix to combine.
Add noodles and sauce to stir-fry and mix slightly to combine. Cover with lid and cook for 1–2 minutes or until noodles are warmed through.
Thinly slice spring onion. Divide stir-fry between bowls and scatter with spring onion to serve.