Instructions: Stir the rice wine, soy sauce, cornstarch, garlic and ginger together in a bowl until the cornstarch is dissolved. Toss the beef slices gently in the marinade to coat. Let stand for 10 to 30 minutes.

For the Sauce: Stir the stock, oyster-flavored sauce, chili garlic sauce, cornstarch, pepper and sesame oil together in a bowl until the cornstarch is dissolved. Set aside.

For the Golden Pancakes: Cook the noodles in a large pot of boiling salted water according to package directions. Drain well, rinse under cool water and drain again.

Heat a 10- to 12-inch nonstick frying pan over medium-high heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom. Spread the noodles in an even layer in the pan and cook, pressing lightly from time to time to make a firm cake. Cook until the bottom is golden brown, about 5 minutes. Turn the cake over. Drizzle 1 tablespoon of the remaining oil around the edges of the pan and cook until the second side of the noodle cake is golden brown, 3 to 4 minutes. Transfer noodles to a warmed serving plate.

For the Dish: Heat a wok over high heat until hot. Add 1 tablespoon of the oil, swirling to coat the sides. Add the meat and stir-fry until meat is no longer pink, 1 1/2 to 2 minutes. Remove from the pan. Add onion and stir-fry until almost tender, about 1 minute. Add the asparagus and cook, stirring, until tender-crisp, about 2 minutes. Return the meat to wok. Pour in the sauce and bring to a boil; continue cooking until slightly thickened.

Spoon beef asparagus stir-fry over the crispy noodle cake.

This recipe yields 4 servings.

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