Ingredients

• 1 package (12 ounces) fresh Chinese-style noodles
• 4 quarts boiling water
• 4 Chinese dried black, or shiitake, mushrooms
• 1 tablespoon sesame, or vegetable, oil
• 1 tablespoon finely chopped fresh gingerroot
• 3 cloves garlic, minced
• 12 ounces beef eye of round steak, fat trimmed, cut into 1/2-inch strips
• 2 cups broccoli florets
• 1 cup sliced carrots
• 1/3 cup water
• 2 tablespoons cornstarch
• 1 tablespoon black bean paste
• 2 teaspoons light soy sauce

Directions

1. Cook noodles in 4 quarts boiling water until tender, about 2 minutes; drain and reserve. Place dried mushrooms in bowl; pour hot water over to cover. Let stand until mushrooms are soft, about 15 minutes; drain. Slice mushrooms, discarding tough parts.
2. Heat oil in wok or skillet over medium-high heat until hot. Stir-fry mushrooms, gingerroot, and garlic 2 minutes. Add beef; stir-fry until beef is cooked, about 5 minutes. Remove from wok.
3. Add broccoli and carrots to work; stir-fry until vegetables are crisp-tender, 5 to 8 minutes. Remove from wok.
4. Combine 1/3 cup water, sherry, and cornstarch; add to wok and heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Stir in black bean paste and soy sauce. Return beef and vegetable mixtures to wok; add noodles. Stir-fry over medium heat until hot through, 2 to 3 minutes.