Step 1

Place the glass noodles in a bowl, pour over enough boiling water to cover, then stand for 2-3 minutes to soften. Refresh in cold water, drain well, then toss with the peanut oil to prevent the noodles sticking together. Set aside.

Step 2

Heat the sesame oil in a wok or large frypan over medium-high heat. Add the garlic, ginger, chilli and onion, then stir-fry for 1 minute or until the onion is softened slightly but not coloured. Add the beef and stir-fry for 1-2 minutes until browned, then add beans, hoisin, soy, rice wine and stock. Toss to coat, then simmer for 1-2 minutes until the sauce reduces and thickens.

Step 3

Add the cooked noodles, then toss with tongs to incorporate all the ingredients well. Serve immediately garnished with spring onion and extra chilli.