Beef with Noodles (China)

8 ounces Chinese fine egg noodles
1/2 cup water
3 teaspoons soy sauce
1/4 teaspoon salt
2 teaspoons instant chicken bouillon granules
6 tablespoons vegetable oil
1 pound beef rump steak
6 scallions
1 (1-inch square) piece fresh ginger root
2 cloves garlic

Cook noodles until tender according to package directions. Drain well. Place a clean towel over wire cooling racks. Spread noodles evenly over towel and dry about 3 hours.

Combine water, 2 teaspoons of the soy sauce, the salt and bouillon. Heat 4 tablespoons of the oil in wok over high heat. Stir fry noodles in the oil 3 minutes. Pour water mixture over noodles. Toss noodles until completely coated, about 2 minutes. Transfer noodles to serving plate. Keep warm.

Remove and discard fat from meat. Cut meat across the grain into thin slice about 2 inches long. Cut onions into thin diagonal slices. Pare ginger root and cut into thin slices. Crush or mince garlic. Heat remaining 2 tablespoons oil in wok over high heat. Add beef, onions, ginger, garlic and remaining 1 teaspoon soy sauce. Stir fry until beef is done, about 5 minutes. Spoon meat mixture over noodles.

Makes 4 servings.