bamboo shoots, canned
1Slice beef about 1 inch long 1/2 inch wide and as thin as possible.
2Mix the salt, sugar and soy sauce together and mix well, then add the beef and marinate for at least one hour, longer for more flavor.
3Wash and slice the mushrooms, including stems.
4Slice the bamboo into thin strips; slice the scallions into 1 inch pieces; soak, rinse and drain the bean sprouts.
5In a separate bowl, mix the cornstarch and beef stock together.
6Drain the beef reserving the marinade.
7Heat the sesame oil and stir fry the beef for 4 to 5 minutes.
8Add the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; add the vegetables and simmer for 5 minutes longer.
9Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly.
10Deep fry as needed draining on absorbent paper.
11Beat the egg adding 1 tablespoon water and pour onto lightly oiled skillet.
12Make a small thin omelet and slice into thin strips.
13Place cooked noodles on hot dish, top with beef mixture and garnish with the strips of omelet.