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1
Cook the noodles according to the package directions.
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2
In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime.
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3
Pour a third of the marinade into a bowl with the sliced beef and toss to coat.
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4
Reserve the rest of the marinade for later.
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5
Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat.
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6
When it is very hot, throw in the onions and cook for a minute or so.
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7
Add the bell peppers and jalapenos.
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8
Cook for a minute, tossing until the peppers have brown/black bits but are still firm.
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9
Remove the vegetables to a plate.
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10
Into the hot skillet, add the remaining tablespoon of oil.
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11
Add the meat mixture, evenly distributing it over the surface of the skillet.
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12
Allow to sit for 45 seconds, then turn with tongs.
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13
Cook for another 30 seconds, then add the onions and peppers back into the skillet.
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14
Reduce the heat to low.
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15
Pour in the remaining marinade and stir.
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16
Allow to simmer on low for a few minutes; the sauce will slowly thicken.
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17
Turn off the heat.
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18
Drain the noodles, then add half of them to the stir-fry.
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19
Toss and add more noodles as desired.
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20
Stir in some very hot water if needed to thin the sauce.
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21
Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half.
