1 1/2 lbs
sugar snap peas
fresh Chinese egg noodles
yellow onion, thinly sliced
asian oyster sauce
cornstarch, dissolved in
green onions, white and pale green parts only, thinly sliced on the diagonal, for garnish
- Coat the flank steak with 3 tablespoons of the soy sauce in a shallow dish and marinate for 30 minutes, turning once. Cut the meat across the grain into very thin slices.
- Prepare an ice bath by filling a large bowl with water and ice. Bring a large pot of lightly salted water to a boil. Add the snap peas and cook until crisp-tender, about 1 minute. Remove the peas from the water with a slotted spoon, reserving the boiling water, and transfer to the ice bath to cool. Drain and set aside.
- Cook the noodles in the boiling water for 1 minute less than directed on the package, or until they are al dente; they will be cooked more when fried. Drain well and transfer to a bowl. Toss the noodles in the sesame oil and the remaining 3 tablespoons soy sauce. Set aside until ready to fry.
- Heat 3 tablespoons of the peanut oil in a large nonstick skillet over medium heat. Add the noodles and flatten them into a pancake using the back of a spatula. Cook without stirring for 5 minutes, until lightly browned. Flip over and cook the other side in the same way. Transfer to a plate and keep warm.
- Heat 1 tablespoon of the peanut oil in the skillet over high heat; add the snap peas and stir-fry for 2 minutes. Add the water; cover and steam for 1 minute. Transfer to a plate with a slotted spoon.
- Wipe out the skillet with a paper towel. Heat the remaining tablespoon of peanut oil in the skillet over medium heat. Add the yellow onion and stir-fry for 4 minutes, until soft and golden. Add the meat to the skillet and stir-fry for 5 minutes. Add the oyster sauce and the cornstarch mixture. Stir to combine and cook for 1 to 2 minutes longer, until the sauce is thickened to the consistency of gravy.
- Divide the noodles into 6 portions and top each with some of the sugar snap peas and beef; garnish with the green onions.