Step right this way for the smoky, wok-tossed flavour of a streetfood stall. Crisp, pan-charred beans, caramelised pork and chewy noodles are loaded up with chilli sauce and laced with sesame to make this super-fast dinner a fiery feast that feels as though it belongs on the backstreets of Kowloon.
Peel and finely chop garlic and ginger. Thinly slice spring onions, keeping white and green parts separate. Set aside.
Chop beans into 3cm-long pieces. Place udon noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain and set aside. While noodles are softening, continue with step 3.
Heat ½ the vegetable oil in a wok or large frypan over high heat. Add beans and cook, without stirring, 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 vegetable oil and mince to pan and cook, breaking up mince with a whisk or wooden spoon, for 3–4 minutes or until golden. While mince is cooking, continue with step 5.
Whisk together chilli bean paste, sesame oil, soy sauce and sugar. Add sauce to 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.