Beefy Fried Rice Noodles

½ pound beef flank or sirloin steak

1½ teaspoons oyster sauce

teaspoon salt

¼ teaspoon baking soda

4–5 ounces medium-width rice

stick noodles

1 red bell pepper

1 tablespoon oyster sauce

2 tablespoons dark soy sauce

1 teaspoon sugar

½ cup chicken stock or broth

4–5 cups oil for frying

¼ cup cornstarch

1 teaspoon finely chopped ginger

2 garlic cloves, finely chopped

1 cup mung bean sprouts, rinsed and drained

1. Cut the beef across the grain into thin strips about 2 inches long. Add the oyster sauce, salt, and baking soda. Marinate the beef for 30 minutes.
2. Soak the rice noodles in hot water for 20 minutes or until they are softened. Wash the pepper, remove the seeds, and cut into thin strips about 2 inches long.
3. Combine the oyster sauce, dark soy sauce, sugar, and chicken stock. Set aside.
4. Heat 4 cups of oil in the wok to 375°F. Lightly dust the marinated beef with the cornstarch. Deep-fry the beef in the hot oil for a few minutes, until it turns light brown. Drain on paper towels.
5. Remove all but 3 tablespoons oil from the wok or heat 3 tablespoons oil in a second wok or heavy skillet. When oil is hot, add the ginger and garlic and stir-fry until aromatic. Add the red pepper and stir-fry until it is tender and has a bright color (stir-fry in 2 batches, if necessary). Add the bean sprouts. Push the vegetables up to the side, add the sauce, and bring to a boil.
6. Turn down the heat slightly and add the noodles. Stir-fry briefly and add the beef. If necessary, add a bit of water. Mix everything through and serve hot.

Cold Szechwan Sesame Noodles

8 ounces egg noodles

Spicy Szechwan Peanut Sauce (page 23)

1 cucumber

½ teaspoon salt

1 tablespoon toasted sesame seeds

1. Prepare the egg noodles according to the instructions on the package.
2. Peel the cucumber, toss with salt, and leave for 15 minutes. Toast the sesame seeds.
3. Allow the noodles to cool. When cold, toss with the Spicy Szechwan Peanut Sauce. Sprinkle with sesame seeds. Serve over the cucumber slices.