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.