Instructions: Heat 2 teaspoons of the oil in a skillet and stir-fry the onion, chives scallions and zucchini for 2 minutes, to partially cook them. During the frying sprinkle with the salt. Set aside.

Stir-fry steak in a soup pan without oil over low heat until the color changes. Add the water and bring to a boil. Remove the dark foam that rises. Now add all the stir-fried vegetables, cover the pan, and simmer over low heat for 5 minutes. Adjust the salt at this time and add the pepper.

In another pan, cook the noodles. Cover the pan for a few seconds, bring the water to a boil, then rinse the noodles under cold water. Set aside.

Heat the balance of the oil (about 1 teaspoon) in a skillet and pour on the egg to prepare a large pancake. Fry over moderate heat for 1 minute, turn over and fry the other side for a few seconds. Remove and spread the pancake flat to cool. Then fold it in half and cut into thin slices for the garnish.

To serve the soup, divide the noodles among 4 soup bowls. Pour in the hot soup with its vegetables and beef, and garnish with the egg slices. Serve hot.

This recipe yields 4 servings.

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