Heat a little peanut oil in a wok, then add the mince, season with garlic, salt, and pepper, and cook until all of the mince is browned. Turn off the heat and set aside while you finish the rest of the dish.

2 cups frozen vegetables, microwaved for 4 minutes

Pour boiling water over rice noodles in a heatproof bowl, leave for 15 minutes, then drain and rinse under cold water.

Stir together oyster sauce, soy sauce, and Chinese cooking wine in a measuring jug. Continue to add garlic, ginger, and chili if desired. Stir in the cornflour until all of the ingredients are thoroughly combined and there are no white globs of cornflour remaining.

Return the wok to the heat and add the vegetables, stirring and leaving the lid on for about 2 minutes to ensure the vegetables are cooked all the way through.

Remove the lid and add the sauce to the wok, stirring to combine, then add the noodles in batches, stirring to combine each time.

Turn off the heat and transfer the stir fry to a serving plate, garnished with sesame seeds.