Thinly slice the onion, carrot, and mushrooms. Cut the chives into long strips. Thinly slice the green onions, separating the whites and greens.

Cut the beef into bite-sized pieces. (If you can't get thinly sliced beef, get yourself some steak and freeze for about 30 minutes. When it’s partially frozen, it will be a lot easier to slice.)

In a small container, mix together the soy sauce, oyster sauce, mirin, sugar, minced garlic, sesame oil, and black pepper to taste.

Prepare the noodles. Bring a pot of water to a boil. Once it starts to boil, cook the noodles according to the package instructions. Once they are cooked through, take them out and set aside.

In a wok (or pan), heat the oil (1 tbsp) over medium heat. Once it gets nice and hot, add the white parts of the green onions. Cook for 30 seconds or until fragrant.

Increase the heat to medium-high. Add in the beef. Cook for 2 to 3 minutes. When the beef is halfway done, add in the mushrooms, onion, and carrot. Stir-fry for 1 to 2 minutes.

Increase the heat to high. Add the drained noodles and the sauce. Toss everything together for 2 to 3 minutes. Optionally, add dark soy sauce (½ tsp) for color.

Once the beef is cooked through and the noodles are completely coated, turn the heat off. Add the chives and sesame oil (1 tsp). Give it a final mix. Divide the noodles into 2 servings. Finish with green onions, sesame seeds and cheese. Enjoy~!