Beef with Noodles (China) 8 ounces Chinese fine egg noodles 1/2 cup water 3 teaspoons soy sauce 1/4 teaspoon salt 2 teaspoons instant chicken bouillon granules 6 tablespoons vegetable oil 1 pound beef rump steak 6 scallions 1 (1-inch square) piece fresh ginger root 2 cloves garlic
Cook noodles until tender according to package directions. Drain well. Place a clean towel over wire cooling racks. Spread noodles evenly over towel and dry about 3 hours.
Combine water, 2 teaspoons of the soy sauce, the salt and bouillon. Heat 4 tablespoons of the oil in wok over high heat. Stir fry noodles in the oil 3 minutes. Pour water mixture over noodles. Toss noodles until completely coated, about 2 minutes. Transfer noodles to serving plate. Keep warm.
Remove and discard fat from meat. Cut meat across the grain into thin slice about 2 inches long. Cut onions into thin diagonal slices. Pare ginger root and cut into thin slices. Crush or mince garlic. Heat remaining 2 tablespoons oil in wok over high heat. Add beef, onions, ginger, garlic and remaining 1 teaspoon soy sauce. Stir fry until beef is done, about 5 minutes. Spoon meat mixture over noodles.
