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1
Place noodles in a large bowl and cover with warm water.
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2
Soak for 20 30 minutes, until soft.
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3
Drain in a colander and using kitchen scissors, cut into 6-inch lengths.
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4
Set aside within reach of your wok.
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5
Combine stock, soy sauce, rice wine or sherry, salt and sugar in a small bowl and stir until salt and sugar dissolve.
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6
Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
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7
Have all ingredients within reach of your wok.
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8
Beat eggs in a bowl and season with a little salt.
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9
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan.
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10
Swirl in 2 teaspoons of oil by adding it to the sides of the wok and swirling the wok.
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11
Make sure that the bottom of the wok is coated with oil and add beaten eggs, swirling the wok so that the eggs form a thin pancake.
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12
Cook 30 seconds to a minute, until set.
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13
Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board.
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14
Roll up or fold in half and cut into strips using the edge of your spatula or a knife.
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15
Set aside.
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16
Swirl remaining oil into wok and add garlic, ginger, and pepper flakes or chile.
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17
Stir-fry no more than 10 seconds and add beets and leeks.
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18
Stir-fry 2 minutes, until beets are crisp-tender.
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19
Add greens and walnuts and stir-fry until greens wilt, about 1 minute.
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20
Add noodles and stock mixture.
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21
Reduce heat to medium and stir-fry 1 to 2 minutes, until noodles are just tender.
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22
Add cilantro and eggs and stir-fry another 30 seconds to a minute, until well combined.
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23
Remove from heat and serve.
