Pre-cook the noodles until they are al dente and cool with cold water. Then drain.
Set up your Big Green Egg for a direct cook with either your stainless steel grid, or preferably your EGGspander basket. You need a temp of 200°C.
Add your wok to get it hot.
Once your wok is hot, pour in the groundnut oil, add the garlic and fry for 30 seconds.
Add your white pieces of spring onion and fry for a further 30 seconds.
Add your picked long beans or fine green bean pieces and fry for 30 seconds.
Drop in your part cooked noodles, light soy, dark soy, sesame oil, and your sesame paste (water it down with 4 tbsp of water before adding).
Stir together.
Add your green pieces of spring onion and pickled mustard leaves and fry for 1 minute.
Pour in your black vinegar and cook for 30 seconds.
Remove from the heat and add to bowls to serve.
Garnish with pickled radish, slices of green spring onion, crispy shallots, chilli, sesame seeds, and chilli oil to taste.
