Amount
Ingredient
Preparation



1
pound
egg noodles

fresh chinese, medium width



1/2
pound
beef, flank steak





2
tablespoons
oyster sauce





2
tablespoons
dark soy sauce





1
tablespoon
light soy sauce





1/2
cup
chicken broth





2
teaspoons
oriental sesame oil





2
teaspoons
sugar





1/2
teaspoon
white pepper





4
tablespoons
peanut oil





2
slices
ginger

fresh, peeled, bruised



2
cloves
garlic

peeled and minced



1
teaspoon
salt





1/2
pound
bean sprouts

fresh, tails removed, patted dry



1
cup
garlic chives

or green onions, cut into 2-in lengths





---

-------------------------------beef marinade-------------------------------



1/2
tablespoon
soy sauce





2
teaspoons
rice wine

or dry sherry



1/2
teaspoon
sugar





1/2
tablespoon
cornstarch





1
teaspoon
sesame oil

 Add noodles to a large pot of boiling salted water.

Stir and when it reaches a second boil, reduce to a simmer and cook for 1  minute longer. Drain. Rinse with cold water. Drain thoroughly.

Cut meat against  the grain in 1/4-inch thick slices.

Mix beef marinade.

Add beef strips and  let stand for 15 minutes.

In a medium bowl, mix together oyster sauce,  dark and light soy sauces, chicken broth, sesame oil, sugar, and white  pepper.

Preheat a wok. Add 2 tablespoons of oil, 1 slice of ginger and garlic, and  half of the salt; saute until fragrant.

Increase to high heat, add beef;  stir-fry until browned, about 2 minutes.

Remove and set aside. Heat  remaining oil in the wok over medium heat.

Add the remaining ginger, garlic  and salt.

Pour in sauce mixture, stir and bring to a boil.

Add noodles and toss  to coat with the sauce.

Add the bean sprouts, chives and return the  beef; stir-fry.

Pick out and discard ginger and garlic