Combine the garlic, soy sauce, oyster sauce and juice in a glass or ceramic dish.
Add the beef and toss to coat.
Cover and marinate for 15 minutes.
Drain the meat and reserve the marinade.
Put the hokkien noodles into a large heatproof bowl and cover with boiling water.
Leave to stand for 2 minutes, pushing gently with a wooden spoon to separate the strands.
Drain well and set aside.
Spray a nonstick wok or frying pan with oil and heat.
Stirfry the meat in 2 or 3 batches over high heat for 2-3 minutes or until browned.
Reheat the wok, add the carrots and capsicum and stirfry for 3 minutes, then add the reserved marinade and bring to the boil.
Add the spinach leaves and toss until just wilted.
Stir in the noodles, beef, sesame seeds and snow pea sprouts, and toss to heat through.
HINT: Exchange the various types of noodles, pasta, rice or couscous served with stirfries and curries. Some of the recipes also make delicious fillings for baked potatoes - a great way of using leftovers