For beef noodles, you will need:

200g cooked beef, cut into thin strips
2 large mushrooms (optional), cut into strips or chunks
250g dry thin noodles
2 tbsp soya sauce
2 tsp sugar
4 tbsp oil
2 tbsp oyster sauce
1 cup water
2 tsp cornflour mixed with 2 tbsp water
1 1/2 cup blanched vegetables, such as as mixture of baby corn, greens and peppers

(serves 3)

Toss the beef and mushrooms into a mixture of the soya sauce and sugar.

Drop the dry noodles into a large pan of boiling water. Loosen the noodles with a spaghetti spoon. Drain and set aside.

In a small wok or frying pan with lid, heat 2 tbsp oil over medium heat. Stir fry the beef and mushroom until brown. Add the oyster sauce and water, stir well, cover and simmer for 10 minutes.

In the meantime, heat 2 tbsp oil in a large wok. Add the noodles and spread them out. Using the edge of a spatula, roughly divide/cut the noodles into 3 equal portions. Leave on low/medium heat for about 7-10 minutes, then turn over the portions individually, trying not to disturb or unravell the noodles. Leave for another 7-10 minutes. Repeat until both sides of the noodle portions are crispy. Transfer the noodle portions onto serving plates.

Add the cornflour mixture to the beef sauce, stirring rapidly to avoid lumps. When heated through and the sauce thicken, turn off the heat. Arrange the beef, mushroom and blanched vegetables over the top of the noodle. Pour the sauce over the top and serve.