Place the mince in a large bowl, add the ginger, garlic, spice and sesame seeds and plenty of seasoning, then mix together. Divide the mixture into 48 then use wet hands to roll each into a small ball. Heat the oil in a large wok or frying pan, add the the meatballs and cook for 6-8mins or until golden brown. Add the spring onions and pak choy stalks, stir fry for 2 mins. Add the soy, sesame, beef stock and mix well. Blend the cornflour to a smooth paste with cold water. Add the cornflour paste and pak choy leaves to the wok and stir fry until just wilted. Serve straight away with noodles. Freezing and defrosting guidelines Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, turning occasionally until the dish is heated through.