Cut the meat across the grain into bite-size pieces. Add 2 tablespoons oil, soy sauce and freshly milled pepper. Cover and marinate for about 30 minutes.
Cook the rice noodles in boiling, salted water according to instructions on the packet until al dente and drain.
Heat a wide shallow pan. Remove the meat from the marinade, put into the pan and cook for a few minutes, until cooked to your liking.
Heat the remaining oil in a frying pan or wok and gently cook the spring onions and leeks for 3 minutes until softened. Add the the ginger and garlic and cook for 2-3 minutes.
Stir in the oyster sauce, sugar and rice wine and simmer for 2 minutes.
Put the noodles in serving bowls, add the meat and vegetables and scatter the chopped peanuts over the top.
Garnish with coriander leaves and wild garlic.