Ingredients:
8 ounces boneless steak, cut into 3″x1/4″ strips
4 green onions
1 medium onion
4 garlic cloves
1 tsp salt
6 to 8 ounces somen, ramen, or udon, Japanese rice noodles
6 tbsp. vegetable or peanut oil
1 tbsp. sesame oil
2 chilies, halved lengthwise
1/2 cup beef broth
2 tbsp. soy sauce
2 tbsp. soy sauce
1 cup whole fresh mint leaves
Juice of 2 limes or more to taste
Method:
Cut the dark green part of the green onions in 3″ pieces. Chop the white part. Slice the onion thinly and mince the garlic. All can be done in the processor, but keep separate.
Bring 4 quarts of water and salt to boil. Add noodles and cook uncovered over high heat stirring with chopstick or fork for 2 minutes until tender. This applies to fresh noodles that are often sold in the produce department. If you buy the dried noodles, they take about 10 minutes.
Drain in a colander and place over a large bowl. Toss the noodles with the sesame oil so they don’t stick together.
Heat 2 tbsp. oil in a wok or large skillet under medium high heat. Add onions and chilies and stir-fry for 2 to 3 minutes. Reserve if you are using raw steak.
Then add a bit more oil to the wok and stir fry meat until it changes color, 3 to 4 minutes. Transfer steak and reserve.
Lower heat to medium and add the garlic and green onions to the wok for about 30 seconds. Add the noodles to the pan along with the broth, soy sauce and heat thoroughly. Add the steak, onion, chilies, mint leaves, and lime juice.
Chilies can be removed or used as garnish – they are very hot!
