You have our full support to loudly slurp this fiery and fresh soup. Rich with flavourful spiced mince, aromatic broth and translucent nests of deliciously springy noodles, you could almost convince yourself you're dining in a streetfood market somewhere in Thailand. It goes great with a Thai-style beer, too.
Heat oil in a saucepan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until slightly caramelised. While mince is cooking, continue with step 2.
Chop bok choy into bite-sized pieces. Trim and halve beans. Thinly slice spring onion.
Add Malaysian curry powder and chilli bean paste and stir for 30 seconds or until fragrant. Add coconut milk, 375ml (1½ cups) water and stock cube and bring to a simmer. Cook for 4–5 minutes for flavours to develop. While mince is cooking, continue with step 4.
Place noodles in a heatproof bowl and cover with boiling water. Soak for 5 minutes. Drain.
Add beans and bok choy to mince mixture and cook, stirring occasionally, for 1–2 minutes or until vegetables are tender but retain some bite.
Divide noodles between bowls and top with beef, vegetables and broth. Sprinkle with spring onion and crispy shallots to serve.