Heat the oil in a wok or frying pan. 

Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. 

While the meat cooks, boil a kettle, then pour the hot water over the noodles. 

Set aside for 5-10 mins to soften. 

Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. 

Mix 1 tbsp soy sauce with the cornflour to make a paste. 

Add the remaining soy sauce, the chilli sauce and 2 tbsp water. 

Drain the noodles and add to the pan with the sauce. 

Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.