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1
Bring a large pot of water to a boil and add salt.
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2
Cook the noodles until tender but not mushy, then drain and rinse.
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3
Toss with 1 tablespoon of the oil to prevent sticking and set aside.
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4
Soak the meat in the soy sauce.
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5
Put 1 tablespoon of the remaining oil in a deep skillet, preferably nonstick, and turn the heat to high.
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6
Add the onion and cook, stirring occasionally, until it begins to brown, about 5 minutes.
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7
Add the broccoli and red pepper and cook, stirring occasionally, until the broccoli is crisp-tender, 5 to 8 minutes.
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8
Add the garlic and ginger and cook for 1 minute, stirring almost constantly.
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9
Remove this mixture from the pan.
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10
Add the remaining oil and turn the heat to high.
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11
Drain the meat (reserve the soy sauce) and cook, stirring occasionally, for about 1 minute.
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12
Add the reserved soy sauce, along with the chicken stock, and stir.
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13
Add the drained noodles, vegetables, and nuts if desired.
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14
Toss to mix and reheat, then serve.
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15
Substitute fresh or dried E-fu egg noodles for regular egg noodles.
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16
Omit the beef, onion, broccoli, red bell pepper, and cashews.
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17
Add 1 bunch of Chinese chives, cut into 2-inch lengths (about 2 cups), and 5 fresh shiitake mushrooms, trimmed and sliced.
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18
In step 2, add the chives and mushrooms and cook, stirring occasionally, until they brown and soften, about 5 minutes.
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19
Add the garlic, ginger, soy sauce, and stock and cook, stirring, for 1 minute.
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20
Add the noodles, toss to reheat, and serve.
