Mix together 15ml (1tbsp) each soy sauce, rice wine , oyster sauce, with the sesame oil and the cornflour. Add the steak and leave to marinate for 20 minutes. Heat 15ml (1tbsp) the oil in a wok or large frying pan and when hot add the noodles and cook over a medium heat for 5 minutes until the underside is golden. Turn over the noodle cake and cook for a further 2-3 minutes, then transfer to a warmed plate.
Add the remaining oil to the wok and add the steak, garlic, ginger and spring onions, stir fry for 2-3 minutes, then add the mushrooms and mange tout and cook for 2-3 minutes. Add the beansprouts, remaining soy, Chinese wine and oyster sauce and heat through. Pour over the noodles and serve immediately.
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