Chinese Stir Fried Beef Noodles

Another super recipe from our Chinese Cooking Classes. If you like spicy Chinese, add a dash of hot oil.

• Ready In: 45 mins
• Serves: 4

Ingredients

• Marinade

• 1  tablespoon soy sauce
• 1  tablespoon cornstarch

• Ingredients

• 8  ounces  nanka saimen  noodles
• 1⁄2 lb  thinly sliced  flank steak
• 3  dried mushrooms (softened and thinly sliced. In a pinch, canned mushrooms can be substituted)
• 1  carrot (sliced into matchstick size pieces)
• 4  ounces snow peas (sliced in half)
• 1⁄2 cup chicken broth
• 2  green onions (sliced into 2-inch shreds)
• 2  tablespoons soy sauce
• 1⁄2 teaspoon salt
• 8  ounces bean sprouts

Directions

1. Boil noodles in water for about 10 minutes. Rinse, drain and mix in 2 tablespoons oil. Set aside.
2. Marinade flank steak in soy sauce and cornstarch for 10 minutes.
3. Heat wok. In 2 tablespoons oil stir fry beef until the color has changed. Remove from wok and place in bowl.
4. Heat wok. In 2 tablespoons oil, add mushrooms, carrots and snow peas. Stir fry briefly until snow peas turn bright green. Remove from wok and place in bowl.
5. Heat wok and to 2 tablespoons oil, add green onions. Stir fry 4 seconds, then add broth, soy sauce and salt.
6. Stir in cooked noodles, mix for about 3 minutes.
7. Add cooked beef and vegetables, blend thoroughly before mixing in bean sprouts.
8. Serve hot.