Note: Ready to eat noodles are sometimes coated in a bit of oil. Decrease oil amount to your taste.
In a large mixing bowl; toss noodles with vegetable oil and sesame seed oil.
In a large skillet over medium heat; warm vegetable oil.
Layer noodles evenly into skillet.
Cook 2-3 minutes until slightly golden and crisp on the edges.
Carefully flip to cook on the other side.
Cook 2 minutes.
Arrange onto serving platter.
Keep warm. In a mixing bowl; combine marinade ingredients.
Marinate beef 15-20 minutes.
In a small mixing bowl; combine TB of cornstarch with 2 TB chicken broth.
Set aside.
In a large skillet or wok over medium high heat; brown meat in oil.
Add mushrooms and bamboo shoots.
Stir fry 1 minute to heat through.
Stir in remaining chicken broth, oyster sauce, sugar and salt. Heat through.
Bring to a boil.
Add cornstarch mixture; stirring until thickened.
Pour over noodles.