Bring a saucepan of water to the boil and cook 120 g dry medium egg noodles according to the packet instructions until just tender.

Drain the cooked egg noodles thoroughly in a colander and set them aside.

Finely dice 60 g white onion and slice 80 g red bell pepper. Slice 2 spring onions into matchsticks, reserving a little for garnish.

Spray a hot wok with 3 sprays of oil spray and fry the diced white onion for a few minutes until softened.

Add 250 g 5% fat beef mince to the wok and brown it for 3 to 4 minutes. Break the mince apart with a spatula as it cooks.

Add 2 cloves minced garlic and 2 tsp Chinese five-spice powder. Stir for about 30 seconds until fragrant.

Pour in 2 tsp soy sauce and crumble in 1 beef stock cube. Stir until the stock cube is evenly distributed through the beef.

Add the sliced red bell pepper and most of the spring onions. Stir-fry for 1 minute to keep the vegetables slightly crisp.

Drizzle 2 tbsp hoisin sauce over the beef mixture and add the drained egg noodles.

Pour over 2 tsp dark soy sauce and 2 tsp white rice vinegar. Drizzle over 2 tsp honey.

Toss everything well and cook over high heat for 1 to 2 minutes. Continue tossing until the noodles are evenly coated in sticky sauce.

Divide the noodles between 2 bowls and garnish with the reserved spring onions and 1 g sesame seeds. Serve prawn crackers alongside if desired.