Cut the steak into 3-inch-by-1/4-inch strips. Cut dark-green part of the onions into 3-inch pieces and finely chop the remainder. Thinly slice the onion. Mince the garlic. Bring 4 quarts water and the salt to boil. Add the noodles and cook uncovered over high heat, stirring with chopsticks or a fork, for 1 1/2 to 2 minutes or until the noodles are just tender. Refresh under cold water and drain. Transfer the noodles to a colander in a large bowl. Toss with sesame oil. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium- high heat. Add sliced onion and chilies and stir-fry for 3 to 4 minutes, or until onion is lightly browned. Transfer to a bowl and reserve. Add 2 tablespoons oil to the wok and increase the heat to high. Stirfry the steak for 1 to 2 minutes, or until it just changes color. Transfer the steak to the bowl and reserve. Lower the heat to medium and add the remaining oil to the wok. Add garlic and green onions and stir-fry for 30 seconds. Add the noodles to the pan and heat thoroughly. Add the broth, soy sauce and oyster sauce and heat thoroughly. Add steak, onion slices, chilies, mint leaves and lime; stir-fry for 30 seconds. Serve the spicy somen on heated plates. The chilies can be removed or left in for garnish. Warn your guests: They are extremely hot. Yield: Makes 4 main-course servings. Posted to recipelu-digest Volume 01 Number 578 by molony
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|Serving Size: 1 Serving (1585g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 144 (51%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 0mg||0 %|
|Sodium 4624.6mg||159 %|
|Potassium 890.4mg||23 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 17.8g|
|Protein 15.2g||22 %|
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Calories per serving: 285
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