Sichuan Beef Stir-Fry

• 1 lb fresh rice noodles
• 1 tbsp vegetable oil
• 1 lb lean ground beef
• 10 oz mixed vegetables for stir-fry
• 1 can (8 oz) sliced bamboo shoots, drained
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp mild chili sauce
• 2 tsp sesame seeds, toasted
• 3 None green onions, thinly sliced

1. Place noodles in a heatproof bowl. Cover with boiling water. Let stand for 4-5 mins or until tender. Using a fork, separate noodles. Drain. Rinse under cold water.
2. Meanwhile, heat a wok or large skillet on high heat. Add oil and swirl to coat surface. Add ground beef; cook, stirring to break up lumps, for 5 mins or until browned.
3. Add vegetables and bamboo shoots; stir-fry for 5 mins or until vegetables soften. Add noodles, combined sauces and 1/4 cup water to wok. Stir-fry for 2-3 mins or until heated through.
4. Spoon stir-fry into serving bowls. Sprinkle with sesame seeds and onion. Serve at once.

fresh rice noodles, vegetable oil, lean ground beef, mixed vegetables, bamboo shoots, soy sauce, oyster sauce, chili sauce, sesame seeds, green onions

Taken from recipes-plus.com/api/v2.0/recipes/34819 (may not work)