In a medium bowl, combine the steak, baking soda, cornstarch, and soy sauce and toss to coat well. Let stand at room temperature for about 20 minutes or cover and refrigerate for 1 hour.

In a small bowl, combine the sauce ingredients—light soy sauce, kecap manis, oyster sauce, black bean sauce, if using, wine, and pepper.

If using fresh rice noodles, place them in a bowl and pour warm water over them to soften them and break them apart, then drain. If using dried noodles, place them in a heat-safe bowl and pour boiling water over. Let stand for about 10 minutes, until softened, and then drain them. It’s okay if they are still a bit stiff as they will continue to cook in the skillet with the sauce.

Heat 1 ½ teaspoons of the vegetable oil and 1 ½ teaspoons of the sesame oil in a large skillet or wok. Add the steak and stir fry for about 2 minutes, until just cooked through. You may need to cook the meat in 2 batches, depending on the size of your skillet. Remove the meat from the skillet, transferring it to a bowl.

Add the remaining 1 ½ teaspoons of vegetable oil and 1 ½ teaspoons of sesame oil to the skillet along with the ginger and garlic and cook, stirring, for about 1 minute, until softened and fragrant. Add the greens and cook, stirring, until they wilt, about 2 minutes (this depends on the type of greens you are using) and then return the meat to the skillet. Stir fry for another minute to heat the beef and then add the sauce mixture, bean sprouts, and noodles and cook, tossing the noodles with the other ingredients, until the sauce is heated through and coats the noodles.

Serve immediately.