Combine all sauce ingredients (except the cornflour) in a saucepan. Bring to a boil, reduce heat, cover, and allow to simmer for 30 mins.

Turn off heat and remove cloves and star anise from the sauce. Combine cornflour with 6 tsp of water, and slowly pour the mixture into the sauce, stirring continuously. This should help thicken the sauce, allowing it to coat out noodles. Set aside for later.

Meanwhile, heat canola oil in a large frying pan over high heat. Spread mince meat out on the pan. Allow to cook, without stirring, for approx 5 mins. You should get a nice caramelisation on the meat.

Add onion and stir to break up the mince meat. Stir occasionally for approx 3 mins or until onion is brown and meat is cooked on all sides.

Add green beans, mushrooms and sesame oil. Continue to stir gently for approx 3 mins.

Add spring onion, and ginger and garlic powder. Give everything a quick stir for approx 1 min. Turn off heat.

Pour the sauce in the stir-fry and mix well.

Cook egg noodles according to packet instructions. Combine with stir-fry mixture until noodles are well-coated.