Asian beef noodle bowl with kale and mushroom

Serves 2

Ingredients:

300g Beef mince
80g Kale, sliced into bite-sized pieces
120g Mushroom, sliced
2 Garlic cloves, finely sliced
20g Ginger, peeled and finely sliced
20ml Hoisin sauce
30ml Soya sauce
10ml Sriracha
20ml Sesame oil
2 Egg noodle cakes
2 Spring onions, finely sliced 
Butter  
Water
Salt and pepper (from your pantry)

Method:

1. Prep the ingredients as listed. 
2. Bring a pot of water to boil, with enough water to submerge the noodle cakes. When boiling, simmer the noodles for about 4-6 minutes, until cooked. Taste to test and drain on completion. 
3. Place a pan over a high heat. Add sesame oil and beef mince. Cook the beef mince until it turns a golden colour, breaking it up with the cooking utensil as it cooks. This should take about 4-8 minutes.
4. Turn down the heat to medium and add a knob of butter, the ginger, garlic, half the spring onion, kale, mushroom and seasoning. Stir to combine and cook for a further 4-8 minutes until the kale and mushroom are cooked. 
5. Add soya sauce, hoisin and sriracha and the drained noodles. Heat through and season further to taste. 
6. Serve up, sprinkle over the remaining spring onion, and dig in!