Seasoning:
# 1 tbsp oyster sauce
# 1 tbsp light soya sauce
# 1 tsp fish sauce
# 1 tsp sugar, or to taste
# 1/4 tsp pepper
# 1/2 tsp chicken stock granules
# A few drops of thick soy sauce

Method
Scald noodles in hot water for 30 seconds, then rinse in cold water. Strain noodles in a colander. Heat 2 to 3 tbsp oil in wok. Fry noodles in hot oil briskly.

Remove and run noodles through tap water again. Strain.

Heat 2 tbsp oil in wok and stir-fry onions till slightly limp. Dish out and put aside. Add chicken meat, mushrooms and prawns. Put in noodles, beansprouts, seasoning and stock and stir-fry well. Add a dash of sesame oil, put in the soft onions and combine well.

Dish out and garnish with pounded red chilli curls and chopped spring onions.

Prep: 15 min, Cook: 10 min.
1 lb. flank steak or top sirloin
1/4 cup plus 2 Tbs. Asian stir-fry sauce, divided
2 Tbs. oil
2 green bell peppers, cut into julienne strips
2 red bell peppers, cut into julienne strips
2 yellow bell peppers, cut into julienne strips
2 onions, thinly sliced
Cut beef into thin slices. In bowl, combine beef and 2 Tbs. stir-fry sauce; stir to coat. Set aside. Place wok or large skillet over high heat until hot. Add oil; be sure to coat sides of pan. Add beef; stir-fry 2-5 minutes, or until browned. Remove beef from wok and set aside. Add bell peppers and onion. Stir-fry 5 minutes, or until vegetables are tender but crisp. Return beef to wok. Stir in remaining 1/4 cup stir-fry sauce. Cook 30 seconds, or until thoroughly heated.

Variations: For hot-sandwich fans, try serving it in soft French rolls or rolled up in a warm flour tortilla fajita-style.

Per serving: calories 323, fat 17.6g, 49% calories from fat, cholesterol 57mg, protein 25.2g, carbohydrates 16.3g, fiber 2.4g, sugar 8.5g, sodium 135mg, diet points 7.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 3.1, Sugar: 0.0, Very lean meat protein: 3.4