Chow Fun Noodles
rec.food.recipes/Riverznnd/1997

Chow Fun...recipe is from the Frugal Gourmet Cooks Three Ancient Cuisines and it is awesome stuff! Though author Jeff Smith recommends 7 T. of peanut oil, this can be reduced by almost one half--the change really makes the recipe better, as a matter of fact.

A batch of chow fun noodles
1 lb. beef flank steak, sliced thin across the grain.

Marinade:
1 Tbsp. dark soy sauce
1 Tbsp. cornstarch
1 egg white
1 Tbsp. peanut oil

7 Tbsp. peanut oil for pan-frying
2 cloves of garlic, finely chopped
1 slice of ginger, 25 cent piece, cut julienne
1 Tbsp. fermented black beans (dow see) rinsed (these are vital for the flavor)
1 Tbsp Chinese rice wine or dry sherry
1/2 medium yellow onion, peeled and sliced
1/2 green sweet bell pepper, cored and cut julienne

Sauce:
1/4 tsp. MSG (optional)
1 Tbsp dark soy sauce
1/4 tsp sugar
1 Tbsp. Chinese rice wine or dry sherry
pinch of white pepper
1 Tbsp. oyster sauce

1 cup fresh bean sprouts
Cilantro for garnish

Slice chow fun noodles about 1/2 inch wide...you can oil the noodle a bit before slicing so that the strands will not stick together. Slice the meat and mix the marinade. Marinate the meat for 15 minutes. Heat the wok and add 2 Tbsp. of the peanut oil. Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges. Remove to the serving platter and set aside. Heat the wok again and add 3 T. of the peanut oil, along with the garlic and ginger. Stir fry for a moment and add the rinsed black beans and the sherry. In this stir fry the onion and green pepper, just until very hot. Remove to the serving platter.

Heat the wok a third time and add 2 Tbsp. of the peanut oil and the meat. Stir fry on one side only until it begins to brown. Return the vegetables, the noodles and the sauce to the wok and toss with the meat until hot. Add the bean sprouts, toss just a minute or so, and serve.