Put a large pan of water on to boil. Trim the roots and top 3cm off the spring onions. Finely slice them, both the white and green parts. Set a pinch of the green parts aside for later. Peel and grate or crush the garlic. Peel and grate the ginger. Halve the chilli. Scoop out the seeds and pith (this week's chillies are HOT, so even if you like things spicy, be sure to flick out all the white bits and have a nibble to see how much you want to add – half may be plenty). Finely chop the chilli.
Set a wok or deep frying pan over a medium-high heat and let it warm for 2 mins, then add ½ tbsp oil, the spring onions, garlic, ginger and chilli. Stir fry for 30 secs to flavour the oil.
Add the mince to the wok. Stir fry the mince for 10 mins, using a wooden spoon to break it up and stir it every so often so the mince browns evenly all over. It should be brown and a little crisp.
While the mince fries, trim the carrot, peel it and slice it half-moons. Halve the pepper, scoop out the seeds and white pith and roughly chop the pepper. Peel and slice the onion.
Stir 1 tsp China 5 spice and half the tamari into the beef. Stir fry for 4-5 mins till the mince is dark brown and crisp. Scoop the browned beef into a bowl and set aside.
Add another ½ tbsp oil to the wok with the carrot, red pepper and red onion. Stir fry for 4-5 mins to soften the veg.
The water in the pan should be boiling by now. Add the noodles. Simmer for 3-4 mins to soften and cook them.
Return the beef to the wok with the veg. Stir fry for 2 mins to make sure the beef is piping hot. Taste and add the rest of the tamari if you like.
Drain the noodles. Toss them into the wok and toss everything together to mix well. Pile the crispy chilli beef noodles into 2 warm bowls and garnish with the last of the sliced spring onions.