Asian Egg Noodles with Beef and Vegetables
Rinse beef, pat dry and cut into thin strips.
Cook the pasta according to package directions, drain, rinse and drain.
Rinse the pepper, cut in half, remove seeds and cut into strips.
Rinse the bok choy, remove the thick stalks and cut into large strips.
Heat the oil in a wok or large skillet and briefly saute the beef. Drain the bamboo shoots and the water chetnuts and add to the beef along with the peppers, garlic, ginger and bok choy and saute until the vegetables are crisp-tender, 3-4 minutes. Season with soy sauce and fish sauce and stir in pasta and cook until heated through. Serve immediately.