Phó Áp Cháo (Stir Fried Noodles)

Phó Áp Cháo
3 tablespoons, plus 1 teaspoon olive oil
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 teaspoon honey
1 teaspoon rice wine vinegar
1 package (6 ounces) wide rice noodles, soaked in water until soft; drained
3 cloves of garlic, thinly sliced
1 pound strip loin, thinly sliced, cut in 3- to 4-inch-long strips
1 pound Asian broccoli, blanched
In a mixing bowl, blend 1 teaspoon olive oil, oyster sauce, soy sauce, honey and vinegar.
Heat 3 tablespoons olive oil in saute pan; saute noodles 3 to 4 minutes until golden (longer if you prefer crisp). Add garlic to pan and saute. Remove noodles from pan, place in platter or bowl.
Turn heat to high, add beef and saute for about 30 seconds until brown. Add broccoli and sauce to pan; reduce until thickened to taste. Combine with noodles in platter or bowl and serve.
Serves four.
Chef Yen Tran, L'Anne, Wheaton