Beef with Noodles or Chau Ngau Fun
-Recipe submitted by Colleen Sullivan-Tricomi

Serves 4 to 6

1 pound rice noodles
4 tablespoons oil
1 teaspoon salt
1 tablespoon light soy sauce
2 tablespoons chicken stock
1 pound beef filet, cut into thin strips
2 teaspoons hoisin sauce
1/2 pound bok choy (Chinese green) sliced into 1/2 inch diagonal pieces
1/2 pound fresh bean sprouts
1 scallion cut into 1-inch lengths

In a small bowl, mix beef and hoisin sauce.  Set aside.  Cut rice noodles into 1 1/2-inch lengths, 1/2 inch wide.  Heat 2 tablespoons oil in wok to 400 degrees.  Add rice noodles.  Stir-fry quickly until well heated.  Add 1/2 teaspoon salt and soy sauce.  If too dry, add stock.  Remove to medium bowl.  Reheat 2 tablespoons oil in wok.  Stir-fry beef approximately 3 minutes or until well browned.  Add remaining ingredients and stir-fry 2 minutes.  Add noodles and stir until thoroughly heated.  Serve hot.

**The Chinese believe that drinking from chipped cups or eating from chipped bowls seriously affects one’s “rice bowl,” which is another way of saying it causes one to suffer from bad luck.  Crockery in the home should never be chipped or broken.  Drinking or eating from a broken cup or bowl symbolically cuts the mouth, negatively affecting one’s speech so that what you say will get you in trouble.