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To make the sauce, mix the cornflour and light soy sauce together in a small bowl until there are no lumps. Then add the remaining sauce ingredients and stir to combine.
Prepare the noodles according to the packet directions. Drain, rinse to remove excess starch, and set aside in a colander to drain.
Heat the oil in a large pan over high heat. Cook the onion until soft, about 2 minutes. Then add the beef and garlic, stir-frying until the beef is no longer pink, and breaking up the mince as you go. Add 2 tablespoons of the stir-fry sauce and cook for about 3 minutes, or until it becomes darker brown.
Add the cabbage to the pan and cook for 2 minutes until wilted. Add the bean sprouts, drained noodles, and the remaining sauce. Using two wooden spatulas, toss until the sauce reduces and stains the noodles. Serve garnished with sesame seeds and spring onion, if using.