Chinese-Style Egg Noodle Stir-Fry with Beef and Vegetables

Cook the egg noodles according to the package instructions. Rinse to cool and set aside in a colander. Rinse the beef, pat dry and slice into thin strips. Rinse the broccoli and separate into bite-size florets. In a pot of boiling salted water, blanch the broccoli for 1-2 minutes. Rinse with cold water to cool and set aside to drain. Rinse the mung bean sprouts and drain well. Peel and thinly slice the carrot. Rinse and thinly slice the red bell pepper. Rinse the scallion and finely mince the white portion. Thinly slice the green part of the scallion. Rinse the zucchini, trim the ends, and cut into thin slices. Peel and finely chop the garlic. Rinse the chile pepper and pat dry. Remove the seeds and white ribs, and slice into rings. Rinse the Thai asparagus and peel the thick ends. 

Heat 3 tablespoons of the oil in a wok. Brown the beef over high heat. Add the green onion and garlic to cook for 1-2 minutes. Stir in the broccoli, mung bean sprouts, carrots, snow peas, and zucchini, and stir-fry for 2 minutes. Add the scallions, red bell pepper and Thai asparagus, and continue to stir fry for 1 minute. Season with sesame oil, soy sauce and palm sugar.