Heat the oil for the chilli beef in a non-stick pan, on medium heat and cook the shallot, garlic and ginger for 2-3 minutes, until soft. Add the beef mince, cook on high heat, until brown all over, then add the Chilli Beef Sauce, stir to combine and cook for 5-10 minutes, until the sauce has completely soaked into the beef mince. You can’t really over cook chilli beef here - if you want the beef to be crispy, then cook without stirring for a few minutes until caramelised.

Bring a large saucepan of water to the boil and cook the egg noodles according to packet instructions.

For the Dan Dan noodles, place the chilli flakes, Sichuan peppercorns, sesame seeds and garlic in a heatproof bowl. Heat the oil in a pan or saucepan until very hot, then pour the oil into the bowl, it should sizzle for about 30 seconds, then add the soy sauce, rice wine vinegar, honey, peanut butter and whisk until combined. Add a splash of noodle water to the sauce and mix again.

Drain and add the cooked noodles to the dan dan sauce, along with half the Chilli Beef, the spring onions and toss to combine.