Shanghai Fried Noodles

Directions

1. In a large pot of boiling salted water, cook the noodles till al dente, about 8 min. Rinse under cool running water and drain well. Set aside.
2. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add in the beef, toss to coat, and marinate for 15 min. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar.
3. Place a wok over a high heat and add in 1 Tbsp. of the peanut oil, swirling to coat. When warm, add in the garlic, ginger, and chopped green onions, and cook, stirring quickly, for 10 seconds. Add in the beef and stir-fry for 3 min. Add in the cabbage and stir-fry for 3 min. Transfer to a platter and return the wok to a high heat.
4. Swirl the remaining Tbsp. of peanut oil in the wok and once warm, add in the noodles to the pan and stir-fry for 1 minute. Add in the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add in the beef and stir to heat through. Serve immediately.
5. This recipe yields 4 servings.