Step 1

Bring a large pan of lightly salted water to the boil. Add the noodles and cook for 4 minutes, until just tender. Drain and set aside.

Step 2

Cut the steak into thin slices, about 2cm wide. Spread out on a plate and season. In a small bowl, mix together the soy sauce, oyster sauce, rice wine and vinegar. Set aside.

Step 3

Heat the oil in a wok or large, non-stick deep frying pan over a high heat. Add the steak and stir-fry for 1 minute, until just cooked. Lift out with a slotted spoon and set aside. Add the ginger, bok choi, spring onions and beansprouts. Stir-fry for 1 minute.

Step 4

Return the beef to the pan along with the noodles, soy and oyster sauce mixture and the toasted sesame oil. Briefly toss together, until heated through. Serve in warmed shallow bowls.