Tip the noodles into a large bowl. Cover with boiling water and leave for two minutes or until just cooked. Stir with a fork to loosen.
Heat 1 tbsp oil in a wok until very hot, add the mince and stir-fry, breaking up, until dry, browned and crispy. (If there is a lot of liquid, scrape the mince to sides of the wok and let the liquid cook away before continuing to stir-fry the mince.)
Tip into a bowl and set aside.
Add another tbsp oil to the wok and add the ginger, garlic and spring onion. Stir-fry for a minute or two until the spring onion is bright green and glossy.
Add the mince, hoisin sauce, balsamic, soy sauce and pak choy. Stir-fry until the mince is heated, the sauces are mixed through and the greens are wilted.
Serve immediately on noodles, sprinkle with chopped spring onions and season with sesame oil.
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