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1
First cook the soba noodles.
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2
Bring 3 or 4 quarts of water to a boil in a large pot.
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3
Add salt to taste.
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4
Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they dont stick together.
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5
Wait for the water to come back up to a rolling boil it will bubble up, so dont fill the pot all the way and add 1 cup of cold water.
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6
Allow the water to come back to a rolling boil, and add another cup of cold water.
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7
Allow the water to come to a boil one more time, and add a third cup of water.
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8
When the water comes to a boil again, the noodles should be cooked through.
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9
Drain and toss with the sesame oil in a bowl and set aside.
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10
Mix together the stock, soy sauce, rice vinegar, and sugar in a small bowl.
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11
Mix the minced chiles, garlic and ginger in another bowl.
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12
Place all of the ingredients within reach of your wok.
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13
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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14
Meanwhile beat 1 of the eggs in a bowl and add salt to taste.
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15
Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit.
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16
Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute.
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17
Using a metal spatula, flip over and cook for about 5 seconds, then transfer to a cutting board.
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18
Cut into 2-inch long by 1/4-inch wide slices.
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19
Repeat with the other egg.
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20
Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds.
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21
Add the long beans and stir-fry for 1 minute.
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22
Add the tomatoes and stir-fry for 2 minutes, or until they collapse a little in the wok.
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23
Add the noodles, the stock mixture, and salt to taste, turn the heat down to medium and stir-fry for about a minute, until the liquid has evaporated.
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24
Sprinkle with pepper, add the eggs and cilantro, stir-fry to heat through, and serve.
