- 1 pound fresh Shanghai noodles, or Japanese udon noodles
- 2 tablespoons Chinese rice wine
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch
- 12 ounces flank steak, sliced into 1/4-inch strips
- 3 tablespoons dark soy sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 2 tablespoons peanut oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1/2 teaspoon minced green onions, plus 1 cup cut-on-a-bias green onions
- 3 cups julienned Napa cabbage
- 1/2 teaspoon minced jalapeno
- In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar.
- Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.