Green Bean and Pork Sesame Stirfry

Peel and finely chop garlic and ginger. Thinly slice spring onions and keep white and green parts separate. Set aside.

Chop beans diagonally into 3cm-long pieces. Place udon noodles in a heatproof bowl and cover with boiling water. Steep for 5 minutes. Drain and set aside.

Heat ½ the oil in a large wok or heavy-based frypan over high heat. Add beans and cook, without moving, for 30 seconds or until starting to char. Shake pan and add garlic, ginger and white part of spring onion. Toss to combine and cook for 30 seconds or until fragrant. Remove from pan. Wipe pan clean and return to heat.

Add remaining oil and mince to pan and cook, using a wooden spoon or whisk to break up mince, for 3–4 minutes or until golden.

Meanwhile, whisk together chilli bean paste, soy sauce, sesame oil and sugar. Add sauce to the pan and cook for 1–2 minutes. Return beans to pan with green spring onion, stir to combine and cook for 1–2 minutes or until warmed through. Season to taste.

Toss noodles through pork and bean mixture. Divide between bowls and top with sesame seeds to serve.