Ingredients
200g beef (leftover beef will also work), sliced
3 tbsp wok oil (or flavourless oil)
1 small onion, sliced
1 chilli, finely chopped
¼ cabbage, sliced
2 carrots, halved and cut into batons
3 cloves of garlic, finely chopped
2cm fresh ginger, finely chopped,
180g flat thick rice noodles, hydrated and fully drained
1 tsp sesame oil
4 tbsp soy sauce
2 tbsp honey
½ tbsp shoaxing rice wine
2 tbsp ketjap manis
4 spring onions, sliced lengthways

Method
Get everything prepared beforehand because when you start to cook it will be fast and you don't want to burn anything.

Mix the sesame oil, soy, honey, rice wine and ketjap manis.

Put a tbsp wok oil into the wok and over a high heat cook the beef until starting to brown - a couple of minutes max.  Take the meat out and put to one side. 

Add another tbsp of oil in the wok and add the onion and cook for a minute, add the chilli and continue to cook for 30 seconds. Add the cabbage, carrots, garlic and ginger and cook for another couple of minutes until a soft muddle.  Add the noodles and beef and stir through.  Add the sauce, mix and thoroughly stir through.  Once everything is fully mixed and hot, serve with the spring onions over the top.