Source: Thaifoon - Irvine, California

Yield: 4 to 6 servings

16 ounces egg noodles
2 tablespoons canola oil, plus additional oil if needed
1 1/2 pounds thinly sliced beef tenderloin (filet mignon)
4 ounces sugar snap peas or snow peas
4 ounces bean sprouts
4 ounces white mushrooms, sliced
1 teaspoon sambal or sambal oelek
2 tablespoons fresh sweet basil, cut into thin strips
2 tablespoons fresh Thai basil. cut into thin strips
2 tablespoons oyster sauce
3 tablespoons soy sauce
1 to 2 tablespoons sambal or sambal oelek
Optional garnish: Sprigs of fresh basil

Cook's note: Fresh noodles are best; if you can't find fresh, use dried. Sambal is a condiment sold in Asian markets and some supermarkets with large Asian specialty sections. Its most basic type is called sambal oelek, a mixture of chilies, brown sugar and salt. If you can't find Thai basil, use a total of 4 tablespoons fresh sweet basil.

If using dried noodles, bring large pot of water to boil on high heat. Add noodles and cook al dente according to package directions. Drain and set aside. If using fresh noodles, boil only 1 minute. Drain and set aside.

Heat wok on medium-high heat. Add oil and heat until almost smoking. Add beef and quickly brown, stirring occasionally. Reduce heat to medium. Add peas, sprouts, mushrooms and 1 teaspoon sambal. Stir-fry about 2 minutes, adding more oil if needed.

Add basils, oyster sauce, soy sauce and additional sambal (use less sambal for milder version). Add noodles and toss.

Transfer to serving platter. Garnish, if desired, with sprigs of fresh basil.

Nutritional information per 4-ounce serving: Calories 400 (36 percent from fat); fat 15.8 g (sat 4.3 g, mono 6.8 g, poly 2.1 g); protein 38 g; carbohydrates 25 g; fiber 2.74 g; cholesterol 120 mg; sodium 1,667 mg; calcium 34 mg