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Note: Somen is thin white wheat noodles.
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Cook's notes: Use caution when working with fresh chilies.
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Upon completion of slicing, wash work surface and hands thoroughly; do not touch your eyes.
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Most supermarkets stock oyster sauce in their Asian specialty sections.
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Procedure: Cut the steak into 3-inch-by- 1/4 inch strips.
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Cut dark-green part of the onions into 3-inch pieces and finely chop the remainder.
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Thinly slice the onion.
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Mince the garlic.
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Bring 4 quarts water and the salt to boil.
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Add the noodles and cook uncovered over high heat, stirring with chopsticks or a fork, for 1 1/2 to 2 minutes or until the noodles are just tender.
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Refresh under cold water and drain.
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Transfer the noodles to a colander in a large bowl.
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Toss with sesame oil.
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Heat 2 tablespoons vegetable oil in a wok or large skillet over medium- high heat.
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Add sliced onion and chilies and stir-fry for 3 to 4 minutes, or until onion is lightly browned.
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Transfer to a bowl and reserve.
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Add 2 tablespoons oil to the wok and increase the heat to high.
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Stirfry the steak for 1 to 2 minutes, or until it just changes color.
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Transfer the steak to the bowl and reserve.
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Lower the heat to medium and add the remaining oil to the wok.
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Add garlic and green onions and stir-fry for 30 seconds.
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Add the noodles to the pan and heat thoroughly.
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Add the broth, soy sauce and oyster sauce and heat thoroughly.
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Add steak, onion slices, chilies, mint leaves and lime; stir-fry for 30 seconds.
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Presentation: Serve the spicy somen on heated plates.
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The chilies can be removed or left in for garnish.
