Mix together the water, brown sugar, soy sauce and hoisin sauce. Cover and leave aside. Chop up the spring onions lengthways, the ginger, bamboo shoots, onions and green beans. These should all be small and similar in size.
Heat half of the oil in the pan. Add the ginger, green beans and three of the spring onions, stir-fry for 30 seconds. Add the beef mince and stir-fry for 5-10 minutes until brown. Add the Chinese five-spice powder, sauces, bamboo and stir-fry for a further 5-10 minutes.
Mix together the sherry and cornflour, add to the dish. Season if necessary. Cook the noodles according to the packet instructions, drain and toss in the other half of the oil. Serve the beef on the bed of noodles, sprinkle with the rest of the shredded spring onions.