Oyster beef with soupy noodles

Thin strips of sirloin steak coated in sticky oyster sauce make an impressive topping for this dish of egg noodles in a fragrant broth

3 nests (about 200g) medium egg noodles
1l beef stock
thumb-sized piece ginger, cut into matchsticks
bunch of spring onions, white parts sliced thickly at an angle, green chopped
1 tsp Chinese five-spice powder
1 red chilli, deseeded and sliced
2 tbsp soy sauce
1 tbsp sesame oil
2 sirloin steaks (about 400g/14oz), trimmed of fat and thinly sliced across the grain
2-3 tbsp oyster sauce

Put a kettle of water on to boil and the noodles in a bowl. Tip the stock, ginger, whites of the onions and the five-spice into a large pan and leave to simmer for 5 mins.
When the kettle boils, pour the water over the noodles and leave to soak for 3 mins (they should be softened, but not completely), then drain. Now add to the stock pan with the chilli, spring onion greens, soy sauce and half the sesame oil, and cook about 2 mins more.
Meanwhile, heat the remaining oil in a large wok. Add the beef and stir-fry over a high heat for about 1 min until it changes colour, but is still a little rare in the centre. Spoon in the oyster sauce and cook over the heat to coat the beef. Ladle the noodles and liquid into bowls and top with the oyster beef.