Cook the noodles the in a saucepan of boiling water for 2-3 minutes. Drain well, rinse under cold running water and drain thoroughly again.
Heat 1 tablespoon of the vegetable oil in preheated wok.
Add the noodles to the wok and stir fry for 1-2 minutes. Drain and heat the remaining oil in the wok. Add the beef and stir fry for 2-3 minutes.
Add the cabbage, bamboo shoots, spring onions (scallions) and beans to the wok stir fry for 1-2 minutes.
Add the soy sauce, stock, sherry and sugar to the wok, stirring to mix well.
Stir the noodles into the mixture in the wok, tossing to mix together will.
Transfer to serving bowls, garnish with chopped parsley and serve immediately.
You can use lean pork or chicken instead of the beef in this recipe, if you prefer remember to alter the stock accordingly.