12 packages (9 ounces each) fresh egg noodles (sold alongside produce and tofu)
2 teaspoons sesame oil
2 teaspoons minced fresh ginger
1 red bell pepper, sliced into thin, 2-inch long strips
3 scallions, thinly sliced diagonally
3 tablespoons soy sauce
3 tablespoons cornstarch
¼ teaspoon five-spice powder
1 pound flank steak, cut into ¼-inch thick strips across the grain
¼ cup vegetable oil
¼ cup hoisin sauce
2 tablespoons chili-garlic paste
2 tablespoons rice wine vinegar
Sesame seeds, to garnish
For the noodles: Bring a large saucepan of salted water to a boil. Add the noodles and cook according to package directions. Drain and set aside.
Return the saucepan to the stove. Add the sesame oil and heat over medium-high. Add the ginger, bell pepper and scallions. Saute for 1 minute, then add the noodles and soy sauce and toss well. Cover and set aside.
For the beef: In a shallow bowl stir together the cornstarch and five-spice powder. Toss the steak strips into the mixture until thoroughly coated.
In a deep skillet over high, heat the oil. Saute the steak strips until crispy, browned and cooked through, turning occasionally, about 3 minutes. Drain off any excess oil. Stir in the hoisin, chili-garlic paste and rice wine vinegar.
Serve the beef over the noodles. Sprinkle with sesame seeds.
@Recipe nutrition:Nutrition values per serving: 674 calories, 34 g fat (7 g saturated), 64 g carbohydrates, 7 g fiber, 31 g protein, 25 mg cholesterol, 1,904 mg sodium.