Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions, usually for 5-7 minutes, until tender but with a slight bite (al dente). Drain the noodles and rinse them briefly under cold water to stop the cooking process. Toss with 1 tablespoon of sesame oil to prevent sticking and set aside.

Prepare the Sauce: While the noodles are cooking, prepare the sauce. In a medium bowl or jug, whisk together the low-sodium soy sauce, dark soy sauce, water (or beef broth), dark brown sugar, and cornflour. Keep whisking until the cornflour and sugar are fully dissolved and there are no lumps. Set this aside.

Brown the Beef: Heat the vegetable oil in a large wok or deep frying pan over a medium-high heat. Once hot, add the lean beef mince. Use a wooden spoon to break it apart and cook for 6-8 minutes, stirring occasionally, until it's nicely browned and cooked through. For tips on getting a great sear, Serious Eats has a great guide. Drain off any excess fat from the pan.

Add the Aromatics: Add the minced garlic, grated ginger, and the white parts of the sliced spring onions to the pan with the beef. Sauté for about 1 minute until fragrant, stirring constantly to prevent the garlic from burning.

Thicken the Sauce: Give your sauce mixture a quick final whisk, then pour it into the pan with the beef. Stir everything together and bring the mixture to a simmer. Let it bubble gently for 2-3 minutes, stirring as it thickens into a rich, glossy glaze.

Combine and Serve: Add the cooked noodles to the pan with the beef and sauce. Use tongs to toss everything together for 1-2 minutes, ensuring the noodles are thoroughly coated and heated through. What works best for me is to add half the green parts of the spring onions now, and save the rest for garnish.

Garnish and Enjoy: Divide the Mongolian Ground Beef Noodles among four bowls. Garnish with the remaining green spring onion slices and a generous sprinkle of toasted sesame seeds. Serve immediately while hot.