1. Fill a large wok with water and bring to a boil. 2. Add noodles and cook, stirring frequently, until just tender, 4-6 minutes or according to package directions. 3. Drain, rinse with cold water and transfer to a bowl. 4. Wipe the pan dry. 5. Combine rice wine, black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside. 6. Heat 2 teaspoons oil in the wok over medium-high heat. 7. Reduce heat to medium; add ginger and cook, stirring, for 30 seconds. 8. Add onion and cook, stirring, until softened, 1-3 minutes. 9. Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2-4 minutes. 10. Transfer the vegetables to the bowl with the noodles; wipe the pan dry. 11. Heat the remaining 2 teaspoons oil in the wok over med-high heat. 12. Add steak and cook, stirring, until browned, 1-3 minutes. 13. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1-2 minutes. 14. Return the noodles and vegetables to the wok along with the remaining 1/4 cup water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more. 15. 381 calories, 8 g fat, 57 g carb, 3 g fiber. ---------------------------------------------------------------------------
Nutrition
Ingredients
