Heat 2tbsp oil in a wok or large frying pan over high heat. Add the beef mince and stir-fry, stirring constantly to break up the mince, until dark brown and crisp. Meanwhile, put the noodles in a heatproof bowl and pour boiling water over to cover. Leave to soak until soft, and drain, reserving 5 tbsp of the water.

Transfer the crispy beef to a bowl. Heat the remaining 1 tbsp oil in the wok, add the broccoli and onion and fry until the broccoli is bright green and starting to turn tender. Mix the soy, vinegar and reserved noodle water in a small bowl.

Add the garlic, ginger and most of the chilli to the wok and fry for 1 min until fragrant. Tip the noodles into the wok along with the sauce and crispy beef. Toss well to coat the noodles and broccoli in the sauce; cook for 30 secs more until the sauce is bubbling and thickened. Scatter with the remaining chilli to serve.

*For a thicker sauce: In a small bowl, whisk together the cornstarch and water until combined. Pour the cornstarch mixture into the pan and stir to combine.