Boil kettle. Combine sauces, sesame oil, garlic and ginger in a jug.
Heat a wok over high heat. Add half of the vegetable oil to wok. Swirl to coat. Add beans and carrot. Stir-fry for 2 minutes or until beans are starting to char. Transfer to a large bowl.
Heat remaining vegetable oil in wok. Add mince. Stir-fry for 3 minutes or until browned all over. Add sauce mixture and half of the onion. Season with pepper. Stir-fry for 2 to 3 minutes or until mince is cooked through and sauce thickens and caramelises.
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside.
Return vegetables to wok. Toss to combine. Remove from heat.
Drain noodles. Divide noodles among serving bowls. Top with mince mixture. Sprinkle with remaining onion and chilli. Serve.