Bring to boil and cook the noodles in the beef stock, then equally divide the noodles and stock into 4 wide serving bowls.
Heat the oil in a preheated wok and add the steak and ginger. Stir fry over high heat for 3 minutes and then add the mushrooms, bamboo shoots, spinach and green onions. Stir fry over high heat for a further 3 minutes.
Add the Soy Sauce, Crispy Noodle Salad Dressing and Sesame Oil and blend well.
Divide the steak and vegetable stir fry over the noodles and serve immediately.
Sprinkle with extra green onions and a lime wedge.