Sichuan Beef with Rice Stick Noodles

Ingredients

• 0.5 pound beef sirloin 
• 3 cups cabbage shredded chinese
• 1 tablespoon chile puree with garlic
• 1 tablespoon ginger root fresh chopped
• 2  green onions sliced
• 3 large mushrooms sliced
• 2 ounces rice stick noodles dry
• 2 tablespoons soya sauce 
• 1 teaspoon vegetable oil 

Equipment

• frying pan
• wok

Directions

1. Cook and drain noodles as directed on package.
2. Cut into 2-inch pieces.
3. Trim fat from beef.
4. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
5. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble.
6. Add beef; stir-fry 2 to 3 minutes or until brown.
7. Add chili puree, soy sauce, gingerroot and oil; stir until well mixed.
8. Add mushrooms, cabbage and onions; stir-fry 1 to 2 minutes or until cabbage is crisp-tender.
9. Serve over noodles.