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ingredients
directions
Place noodles into a large bowl and pour boiling water over to cover, gently loosening noodles with chopsticks. Immediately drain and cool under cold water; Drain well and mix with 2 teaspoons (10 mL) canola oil to prevent sticking together.
Mix together 2 tablespoons (30 mL) of the oil with the beef, 1 teaspoon (5 mL) of the light soy and the cornstarch mixture; marinate for 30 minutes. Mix together the remaining light soy sauce with the dark soy sauce and sugar; set aside.
Heat 1 tablespoon (15 mL) oil in a large (preferably non-stick) wok over high heat. Add the ginger and green onions and stir-fry for 1 minute. Add the marinated beef and stir-fry for 1 minute until it starts to change colour. Remove and set aside.
Add the remaining 1 tablespoon (15 mL) oil to the wok and stir-fry the onion and bean sprouts for 1 to 2 minutes or until crisp-soft. Add the drained noodles and stir-fry for 2 minutes. Add soy sauce mixture and stir well. Add the beef and stir-fry well until well mixed and hot. Serve with chili paste on the side.