Chili crisp peanut butter beef noodles

Bring a medium saucepan of water to a rolling boil, add a big grip of salt and the noodles, twisting them as they go in so they do not stick; cook four to five minutes.

Cut the woody ends off the broccolini, slice the stems into quarter inch pieces and the tops about three quarters of an inch.

Drain the noodles, hit them with a very brief splash of cool water to stop the cooking, tip into a bowl and toss with oil.

Heat the wok on high, add two tablespoons of oil, the broccolini and a small pinch of salt and stir fry 90 seconds to two minutes, then move it to the noodle bowl.

Add a little more oil and the ground beef and brown and mash it for about five to six minutes.

Add the chili crisp and stir with a wooden spoon, scraping the pan and sizzling the crisp.

Add the soy sauce, mirin, water, peanut butter and hoisin, stir to combine and bring to a simmer.

Add the cooked noodles and broccolini and toss until very well combined.

Turn out into a bowl and top with chopped peanuts and thinly sliced scallions.