Cook 1 layer of rice noodles, according to the instructions on the packet, then drain and set aside. While the noodles are cooking, heat 2 tsp of sunflower oil in a non-stick frying pan or wok. Cut 140g lean beef into thin strips and add to the pan with 1 tsp of Chinese five spice powder. Fry for around 3-4 minutes until the beef is cooked. Add ½ a pack of ready-prepared stir-fry veg and fry for another 3-4 minutes, until the veg are soft. Then add 1 tbsp of reduced-salt soy sauce and the noodles and toss together. Serve immediately.