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1
Mix up all the marinade ingredients.
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2
Add the meat and toss to coat well.
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3
Set aside to marinate for a couple of hours.
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4
Fry the eggs to make thin omelettes the thickness of pancakes.
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5
Remove, roll up and slice the egg the thickness of noodles.
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6
Set aside.
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7
Cook the noodles until soft, remove from water and toss in a little oil.
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8
Heat 1 teaspoon of oil in a wok over medium-high heat and fry the noodles until browned in places, but not all over.
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9
Remove from wok and keep warm.
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10
Wipe out wok and lower the heat to low.
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11
Heat 1 teaspoon oil, add garlic and fry lightly.
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12
Raise the heat to medium-high, add the celery and carrot, and stir-fry until crisp-tender.
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13
Add the bean sprouts and cook a few minutes longer.
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14
Add 1 teaspoon of sugar and the ginger and mix.
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15
Remove from wok.
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16
Wipe out wok, add 2 teaspoons oil and heat over medium-high heat.
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17
Add beef with the marinade and stir-fry to cook, about 5 minutes.
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18
Add the water and 1/4 cup soy sauce and bring to a boil while stirring.
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19
Add the cooked vegetables to the wok and combine.
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20
Pour over the noodles, mix in and garnish with sliced omelette.
