Beef Chow Mein

1 pound wonton noodles

1 pound beef flank steak

1 tablespoon soy sauce

½ teaspoon baking soda

½ red bell pepper

½ cup snow peas

cup beef broth

¼ cup water

1 tablespoon plus 1 teaspoon oyster sauce

1 teaspoon sugar

teaspoon salt

4–6 tablespoons oil for stir-frying

2 garlic cloves, minced

½ cup carrots, thinly sliced

1 cup mung bean sprouts, rinsed and drained

1 teaspoon cornstarch

4 teaspoons water

½ teaspoon sesame oil

1. Boil the wonton noodles until they are soft. Drain thoroughly.
2. Cut the beef into thin strips. Marinate in the soy sauce and baking soda for 30 minutes.
3. Remove the seeds from the pepper and cut into thin slices. String the snow peas. Combine the beef broth, water, oyster sauce, sugar, and salt. Set aside.
4. Add 2 tablespoons oil to the wok. When oil is hot, add the beef. Stir-fry until it changes color and is nearly cooked. Remove and drain on paper towels.
5. Add 1–2 tablespoons oil. When oil is hot, add the wonton noodles. Stir-fry until they are golden but still soft. Remove.
6. Add 2 tablespoons oil to the wok. When oil is hot, add the garlic. Stir-fry until aromatic. Add the carrots. Stir-fry for 1 minute, then add the snow peas, red pepper, and bean sprouts. Stir-fry until the vegetables are colorful and tender.
7. Make a well in the middle of the wok. Add the sauce and bring to a boil. Add mixed cornstarch and water, stirring to thicken. Add the beef. Drizzle with sesame oil. Mix everything through and serve over the wonton noodles.

Post-Thanksgiving Turkey Chow Mein

4 cups dry chow mein noodles

4 mushrooms, sliced

1 cup bean sprouts

2 stalks celery

2 cups snow peas

4½ tablespoons oil for stir-frying

1 tablespoon soy sauce

½ cup cashews

2 cups cooked turkey

2 tablespoons oyster sauce

1 tablespoon cornstarch mixed with 4 tablespoons water

1. Boil the chow mein noodles according to the directions on the package. Drain well. Keep warm.
2. Wash and slice the mushrooms. Parboil the bean sprouts and celery by briefly plunging into boiling water; drain thoroughly. Wash and cut the celery on the diagonal into thin slices. String the snow peas.
3. Add 2 tablespoons of oil to a preheated wok or skillet. Stir-fry the celery on medium-high heat. Add the mushrooms, bean sprouts, and soy sauce. Stir-fry, remove, and set aside.
4. Add the snow peas and fry as in the recipe for Snow Pea Stir-fry (page 233). Remove and set aside.
5. Add 1½ tablespoons oil to the wok or frying pan. Add the cashews and stir-fry on medium heat very briefly. Remove and set aside.
6. Add 1 tablespoon oil to the wok. Add the cooked turkey and the oyster sauce. Add the vegetables and mix through.
7. Make a well in the middle of the pan and add the cornstarch-and-water mixture, stirring to thicken. Mix with the other ingredients. Stir in the cashews. Serve over the chow mein noodles.