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Ingredients: 1/4 Pound(s) steak, flank 2 Ounce(s) onion, red 137/4377 Quart(s) vegetable oil 1/2 bell pepper, red 1 mushroom, button 1/2 Pound(s) soba noodle Directions: 1. Cut up all ingredients. This includes peppers, onion, mushrooms, cabbage, steak. 2. Add 1 tbs vegetable oil to wok. heat wok for 1-2 minutes. 3. Add strips of steak to wok, stir. When cooked drain fat. 4. Add 1 tbs vegetable oil to wok, then add red peppers. Let cook, then add red onion. Next mushrooms and finally cabbage/lettuce. 5. Cook soba noods 10-15 minutes in boiling water or until tender (soggy). Drain. 6. Add noodles and oyster sauce to work, stir on medium heat for 1 minute. Note: if chinese cabbage is not available a lettuce may be used such as romain (do not use green or red leaf).
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Each stall serves a specialty, typically an honest, unpretentious, home-style dish for $1 to $3 a plate. This rice n Peanut noodles Boil noodles in water according to package directions. For the last 4 minutes of the cooking time, add the green beans. Whisk peanut butter, 3/4 cup water, rice vinegar, soy sauce, lime juice, salt, and pepper in a bowl. Drain pasta; toss with s Nancy's sesame noodles (cold) Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti you make depending upon how hungry you are!) Mix peanut butter with a few teaspoons of warm water until creamy and light in color. Add sesame oil, dash soy sauce, dash Taba Chinese: noodles and gravy (yee mein) Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze dry, remove and discard stems; cut mushrooms into strips, julienne style. Cut Barbecued pork into very thin slices. Break branches off center stock of bok choy. 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Cover and refrigerate until ready to use. Chicken: Remove and discard skin from chicken breas Spicy peanut noodles w/shrimp Peanut Sauce 1/3 cup creamy peanut butter º to 1/3 cup water 2 Tablespoons soy sauce 1 ? Tablespoons rice vinegar 1 to 2 teaspoons chile paste with garlic ? teaspoon sugar ? teaspoon salt, divided Shrimp 1 pound medium shrimp, peeled and deveined Cooking