Method

• To make the zucchini salad, cut the zucchini in half crossways. Cut pieces lengthways into thin slices and then cut slices lengthways into very thin sticks. Place in a serving bowl with coriander, sesame oil and salt, and toss gently to combine. Set aside.
• Place the water, onion, garlic and ginger in a medium saucepan, and bring to the boil over a medium-high heat. Reduce heat to low, cover and simmer, stirring occasionally for 6 minutes or until onion is soft.
• Add the beef and cook, stirring with a wooden spoon to break up the mince, over medium-high heat for 4 minutes.
• Stir in the hoisin sauce, oyster sauce, sesame oil and Chinese five spice, and simmer, stirring occasionally, for 15 minutes or until mixture thickens slightly.
• Meanwhile, place the noodles in a large heat proof bowl and cover with boiling water. Set aside for 1 minute. Use 2 forks to gently separate the noodles. Drain well and divide amongst serving bowls. Top with the hoisin beef and zucchini salad, and sprinkle with coriander.