Classic combinations are very often the quickest route to dinnertime happiness. A jumble of textural noodles, sesame-laced beef and the tried-and-true vegetable trio of carrot, cabbage and snow peas slides onto the table in 30 minutes, wining hearts and stomachs.
Boil the kettle in preparation for step 2. Halve carrot and cut into half moons on the diagonal. Trim tops from snow peas and halve. Remove core from cabbage and cut into 3cm pieces.
Place noodles in a heatproof bowl and cover with boiling water from the kettle. Set aside for 5 minutes to soften. Drain well. While the noodles are softening, continue with step 3.
Place beef in a bowl with cornflour and a pinch of salt and toss to coat. Shake to remove excess. Heat ½ the vegetable oil in a wok or large frypan over medium-high heat. Add beef and cook for 3–4 minutes or until caramelised. Remove from pan.
Heat remaining vegetable oil in the pan. Add carrot, snow peas and cabbage with 20ml (1 tablespoon) water and cook for 2–3 minutes or until vegetables have softened.
Return beef to the pan with noodles, oyster sauce, sesame oil and 20ml (1 tablespoon) water and toss to coat well in the sauce.
Divide noodles between bowls and sprinkle with sesame seeds to serve.