Preparation / Directions:
Use a cleaver to slice beef across grain and at an angle into thin strips. Combine marinade ingredients in a med. bowl. Add beef strips; mix well. Let stand at least 1 hr.
Heat oil in a wok over high heat to 350. Gently loosen roll of rice noodles with your fingers and break into 2 portions.
Carefully lower half the noodles into hot oil with a slotted metal spoon or in a lg. strainer and press under oil 2 seconds.
Immediately remove puffed noodles from wok with slotted spoon or strainer; set aside to cool. Repeat with remaining half of rice noodle roll. Break cooled noodles into 2" lengths and arrange on a platter.
Remove oil from wok except 5 tb Heat oil remaining in wok over high heat 30 seconds. Stir-fry marinated beef until very lightly browned. Remove with slotted spoon; set aside. Remove all but 2 tb. oil from wok.
Add hoisin sauce, hot bean sauce, cornstarch and water to oil remaining in wok. Bring to a boil over med. heat. Add green onions and cooked beef. Stir-fry 30 seconds. Spoon over noodles.
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