Pan-Fried Noodles with snow peas and steak

• 1/2 lb. thin Chinese-style noodles

  In medium pot cook noodles according to package directions, drain. Arrange in circle on large dinner plate and dry uncovered in refrigerator 24 hours.

  Prepare day of dinner
  • Marinated Flank Steak
  • 2 tablespoon soy sauce
  • 1 tbs. sake or other rice wine
  • 2 small cloves garlic, minced
  • 1 tsp. sesame oil
  • 1 tsp. cornstarch
  • 3/4 pound flank steak, sliced thinly on diagonal

  In large bowl, combine marinade ingredients and clank steak. Cover and refrigerate 30 - 60 minutes

  Vegetables;

  • 2 green onions cut diagonally into 1 inch pieces.
  • 2 tsp. peeled, minced fresh ginger root
  • 1 clove garlic, minced
  • 2/3 lb. snow peas, rinsed and stems removed

  Stir-fry sauce

  • 1/2 cup chicken broth
  • 1 tbs. oyster sauce
  • 1/2 tsp. granulated sugar
  • 1/2 tsp. soy sauce
  • 1/2 tsp. sesame oil
  • 2 tsp. cornstarch
  • 4 tbs.. canola or peanut oil, divided

To pan-fry noodles; Heat cast iron or other heavy skillet and add 1 tbs. oil. Slide noodles into pan, keeping them in circular shape; cook until golden brown. Carefully turn out onto plate. Add 1 tbs. oil to skillet, slide in noodles uncooked side down, and cook until golden. Turn out onto heatproof platter and keep warm while making stir-fry.

To stir-fry steak and vegetables; Heat wok or large pan over high heat. Add 1 tbs. oil and stir-fry flank steak until no longer pink, 3 - 4 minutes. Remove from pan. Using same pan, add 1 tbs. oil and stir-fry the green onion, ginger, garlic, and snow peas 2 - 3 minutes.

In small bowl, combine sauce ingredients. Add to vegetables and stir-fry 1 minutes. Add meat and stir-fry 1 additional minute. Pour over noodles. Cut into eight wedges and serve.