Boil noodles according to packet instructions. Chop steak into bite sized pieces. Chop veg and grate garlic and ginger. Stir fry spring onions in peanut oil, then add steak to hot wok - stir fry for a couple or three minutes - then add veg - in this case carrot, red pepper and mushroom, add garlic, ginger, chili and tomato puree. Stir about a bit then add soy sauce and rice wine, and maybe a spinkle of sugar. After a few stirs add a mug of water and put a lid on to cook them through for about 5 mins. Slake a spoon of cornflour with water and stir in until sauce is slightly thickened. Add drained noodles, chopped chinese cabbage and big handfuls of spinach. Toss until everything is distributed and spinach is wilted. Add small handful sesame seeds and stir in. Next time I think I'll use sweet chili sauce in place of chili flakes, to add a bit of sweetness as well as the heat, and probably balck bean paste for depth of flavour. Still not bad for less than 30 minutes from fridge to plate.