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Sauce - Mix ingredients in a small bowl then set aside. Some is used to flavour the beef, then the rest for the noodles.
Sauce thickener (cornflour slurry) - Mix the cornflour / cornstarch and water in a separate small bowl.
Prepare noodles per packet directions then drain.
Cook beef - Heat the oil in a large non-stick pan over high heat. Cook garlic for 10 seconds, then add the beef and cook until you can no longer see pink. Add 1 ½ tablespoons of the Sauce and the white part of the green onions. Cook for another 2 minutes to get the beef nicely caramelised.
Finish sauce - Mix the cornflour slurry into the remaining sauce.
Egg - Add the egg into the pan then mix it through the beef, it will sort of scramble. Egg makes the beef stick to the noodles better!
Cabbage & carrot - When the egg is mostly cooked, add the carrot and cabbage. Cook for 1 minute until cabbage starts to wilt.
Sauce & noodles - Give the sauce a quick mix. Add the bean sprouts, noodles and sauce into the pan. Toss well for 1 minute or until sauce is dispersed through the noodles. Add green part of green onions. Toss for another 1 minute.
Serve - Divide between bowls and serve!