Sichuan Beef with Rice Stick Noodles and Mushrooms - serves 4

2 ounces dry rice stick noodles
1/2 pound beef sirloin
1 tbsp chile puree with garlic
2 tbsp soy sauce
1 tbsp chopped fresh ginger root
1 tsp vegetable oil
3 large mushrooms, sliced
3 cups shredded Chinese cabbage
2 green onions, sliced

Cook and drain noodles as directed on package. Cut into 2-inch pieces.
Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry 2 to 3 minutes or until brown.
Add chili puree, soy sauce, gingerroot and oil; stir until well mixed. Add mushrooms, cabbage and onions; stir-fry 1 to 2 minutes or until cabbage is crisp-tender. Serve over noodles.