Recipe for cooking beef with noodles

Recipes from China :: Chinese Main Dish Meats

8 oz. Chinese fine egg noodles
1/2 c. water
3 tsp. soy sauce
1/4 tsp. salt
2 tsp. instant chicken bouillon granules
6 Tbsp. canola (or other vegetable) oil
1 lb. beef rump steak
6 scallions
1 (1-in. squares or rectangular) piece fresh ginger root
2 cloves garlic

Cook noodles until tender according to pkg. directions. Drain well. Place a clean towel over wire cooling racks. Spread noodles in an even way over towel and dry about 3 hours.

Combine water, 2 tsp. of the soy sauce, the salt and bouillon. Heat 4 Tbsp. of the oil in wok over high heat. Stir fry noodles in the oil 3 mins. Pour water mixture over noodles. Toss noodles until completely coated, about 2 mins. Transfer noodles to serving plate. Keep warm.

Remove and discard fat from meat. Cut meat across the grain into thin slice about 2 in. long. Cut onions into thin diagonal slices. Pare ginger root and cut into thin slices. Crush or mince garlic. Heat remaining 2 Tbsp. oil in wok over high heat. Add beef, onions, ginger, garlic and remaining 1 tsp. soy sauce. Stir fry until beef is done, about 5 mins. Spoon meat mixture over noodles.

Makes 4 servings.