Chinese Egg Noodles with Beef
Cook noodles in salted boiling water, according to package directions. Drain, rinse and let drain.
Cut beef into thin bite-sized pieces.
Peel garlic and cut into slices.
Rinse cabbage leaves and cut into strips.
Rinse and halve peppers, remove seeds and ribs and cut into small pieces.
Rinse, trim and cut scallions crosswise into rings.
Sauté garlic briefly in hot oil. Add beef, peppers and cabbage. Reduce heat and sauté briefly, but do not let brown. Add vegetable broth and soy sauce, cover and simmer about 4 minutes over low heat. Add scallions, cover and cook 4 minutes more. Finally, stir in egg noodles until warmed through. Serve sprinkled with sesame seeds.