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Combine sauce ingredients in a small bowl, mix well and set aside.
Heat a large pan, add a tablespoon of oil and when hot add the onion & peppers, cook until just softened - 3 to 5 minutes.
Put in the ground meat, and cook, breaking up as you go until the pink is gone.
Make a well in the center, add a bit more oil then the garlic & ginger - cook until fragrant, about a minute.
Add the sauce, and let simmer a couple minutes.
Stir the cornstarch & water, then mix in to the pan - stir well it will start to thicken.
Add the chili crisp, green onions and noodles, mix really well to combine.
Serve with a little extra chili crisp oil on top, then a little sprinkle of the Mae Mai.
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