With three fully grown teenagers who come home hungry from school, I have often used stir fry as a quick and easy (and healthy) way of filling them up. You can use pork or beef with this recipe, or go for the vegetarian version by omitting the meat.
As with most Chinese food, the key is in the preparation which you can do in advance; the cooking only takes minutes.
Heat a pot of water to boiling and cook the noodles as instructions on the packet. Strain and pat dry with some kitchen paper.
Slice the beef or pork, bamboo shoots and leek into pieces (approximately 50mm x 10mm x 10mm). Slice the mushrooms finely. Cut the Chinese leaves into 25mm square pieces, sprinkle with salt.
Heat a third of the oil in a wok (or frying pan) and sauté the noodles. Press down on the noodles with a spatula until they are flat and even. Cook over a medium heat until the noodles at the bottom have become crisp (3-4 minutes).
Turn the noodles over and cook for a further 3 minutes. Keep warm.
Heat another third of the oil in the wok. Add the strips of leak and the meat strips and stir fry for 10-15 seconds. Drizzle over half the soy sauce and add the bamboo shoots and mushrooms. Toss over the heat for one minute and put on a plate.
Heat the remaining oil in the wok and sauté the Chinese leaves for one minute. Return the meat and vegetable mixture to the wok and sauté with the leaves for 30 seconds, stirring constantly.
Mix the cornflour with the water from the mushrooms. Add to the wok and stir along with the mirin, sesame oil, sugar, salt and pepper, and the rest of the soy sauce. Cook for 15 seconds and allow to thicken.
Put the noodles into dishes and add the contents of the wok.