Chinese Fried Noodles

Just made this, and it turned out well!

16oz. package of Chinese noodles
1 lb. beef, cut into thin strips
4 Tbsp. sesame oil, divided
1-2 tsp. ginger, minced
2 carrots, julienned
4 green onions, chopped
1 can water chestnuts, drained
1 Tbsp. cilantro, chopped
2 c. broccoli, cut into florets
4 cloves garlic, minced
2 Tbsp. oyster sauce (keep it handy in case you need more!)
1 Tbsp. soy sauce
1 Tbsp. Hoisin sauce
1/2 tsp. sugar
black pepper, to taste (aka: a lot)

Marinade:
2 Tbsp. soy sauce
2 Tbsp. rice wine 
1/2 tsp. sugar
1 Tbsp. cornstarch
1/4 tsp. white pepper 

Bring a pot of water to boil. Boil the noodles. Stop cooking the noodles when there is still a good chew. Drain. Rinse with cold water. Drain again. Set aside.

Noodles with sauce

While the noodles are cooking, combine all ingredients for the marinade in a bowl. Add the sliced beef to the bowl. Stir to coat. Set aside for 10-15 minutes.

When the meat is ready, heat a Tbsp of sesame oil in a skillet over high heat. Add the ginger, cook for a minute or two. Add the meat and stir fry until it's almost cooked through. Remove to a bowl and set aside.

In the same skillet, heat another Tbsp of sesame oil over high heat and add all the veggies and garlic. Season with black pepper. Stir fry until the vegetables are cooked, but not mushy. They should still be a bit crunchy. At this point, add the meat and finish cooking with the vegetables. Set aside in a bowl.

Delicious!

Heat 2 Tbsp oil in the cleared skillet over medium high heat. Add the noodles. Toss them around in the oil until well coated, breaking up any clumps. If it's too clumpy, add more oil. Pan fry the noodles, stirring and flipping them frequently until some noodles get a golden exterior. Season the noodles with the oyster sauce, soy sauce, Hoisin sauce, and sugar. Toss the noodles and make sure everything is coated with the sauce. Add some pepper. Feel free to add more oyster or Hoisin sauce. Add the vegetables and meat to the noodles. Toss until everything is evenly distributed. Serve hot.

Here's a link to the recipe I adapted: http://nookandpantry.blogspot.com/2008/02/chinese-fried-noodles.html