1. Add noodles to large quantity of boiling salted water, boil uncovered for five minutes or until noodles are tender; drain. Rinse under cold water and drain well. Spread noodles out to clean tea towel placed over wire rack. Allow to dry for three hours. Heat oil in wok, add noodles, toss well in oil for three minutes. Add combined water, crumbled stock cubes, salt and soy sauce. Toss over high heat for two minutes,. Put onto serving plate; keep warm.

2. Remove all fat from meat, cut into 5cm x 5mm (2in x 1/4in) slices.

3. Heat extra oil in wok until very hot, add meat all at once with sliced shallots, crushed garlic and peeled and thinly sliced ginger. Toss over high heat for three minutes or until well browned and cooked through. Spoon over noodles.