Emeril Lagasse’s Stir–Fried Beef Noodles
1 lb. udon or thick Asian-style noodles
2 tbsp. medium-dry sherry
1 tbsp. hoisin sauce
1 tsp. cornstarch
12 oz. flank steak, sliced into¼-in.-thick strips
¼ cup dark soy sauce
½ tsp. granulated sugar
2 tbsp. peanut oil, divided
1 tsp. minced garlic
1 tsp. minced peeled ginger
1 tsp. minced scallions
3 cups thinly sliced napa cabbage
1. Cook noodles in a pot of boiling salted water until warm, 3 minutes. Drain and rinse with cold water; drain well.
2. Stir together sherry, hoisin and cornstarch in a medium bowl. Add steak slices; toss to coat, and marinate for 15 minutes. Stirtogether soy sauce and sugar in a separate bowl.
3. Heat 1 tbsp. oil in a large skillet or wok over high heat. Add garlic, ginger and scallions; cook, stirring constantly, 10 seconds. Add steak; discard marinade. Cook, stirring constantly, 3 minutes. Add the cabbage, stirring constantly until steak is done, about 3 minutes. Transfer steak mixture to a plate.
4. Add remaining 1 tbsp. oil to skillet. Add cooked noodles, soy-sauce mixture and steak to hot oil, stirring constantly, until heated through, 1 to 2 minutes.
Active time: 30 minutes
Total time: 35 minutes