Prepare/cook the noodles following the instructions on the packet. Combine the marinade ingredients in a bowl, add the beef strips and mix well, then leave to marinate for 15 minutes in the fridge. Prepare and slice/chop the vegetables, and make up the required amount of chicken stock.

Heat the wok until very hot, add the peanut oil. Add the beef and stir fry for 2 minutes. Remove the beef with a slotted spoon (leaving all the juices in the wok) and put aside. Add the sliced onion and ginger to the wok juices and stir fry for one minute. Add the prepared vegetables and stir fry for another minute. Add the chicken stock, sherry and sugar and stir fry for a further 3 minutes (add a little more stock if necessary). Return the meat to the wok, quickly add the pine nuts, noodles and soy sauce. Mix through quickly and serve immediately.