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Beef with Noodles
 

Cook noodles according to package (best cooked in a half and half solution of chicken broth and water). Drain well. Place a clean towel over wire cooling racks. Spread noodles evenly over towel and dry about 3 hours.

Combine water, salt, stock cube and the soy sauce. Heat half of the oil in wok over high heat. Stir fry noodles in oil 3 min. Pour water mixture over noodles. Toss noodles until completely coated, about 2 min. Transfer noodles to serving plate. Keep warm.

Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 in long. Cut onions into thin diagonal slices. Pare ginger root and cut into thin slices. Crush or mince garlic. 5. Heat remaining oil in wok over high heat. Add beef, onions, ginger, garlic, and remaining 1 t soy sauce. Stir fry until beef is done, about 5 min. Spoon meat mixture over noodles.


 


 
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Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

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