Step 1Heat oil in pan at medium-high heat. Add the beef mince, garlic, ginger and Chinese five spice. Cook, stirring to break up mince, for 2 minutes, or until browned through. Add soy sauce, oyster sauce and Chinese rice wine; simmer for 1 minute. Add stir-fry vegetables and half the shallots to pan, and toss to heat through.
Step 2Meanwhile, cook egg noodles according to packet instructions, or until al dente. Drain, reserving 1 tablespoon of cooking water.
Step 3Combine the cornflour with the reserved cooking water; then add it to beef and vegetable mixture, stirring, until sauce has thickened slightly. Divide egg noodles among 4 serving bowls and top with beef and vegetables mixture. Garnish with sesame seeds and remaining shallots.