This is a recipe adapted from the cookbook for the Big Bowl restaurants. The amount of oil used has been decreased, I use beef rather than lamb, and the amount of black pepper I put on this dish can't be exaggerated.
Chinese Noodles with Beef and Basil
1 lb Chinese egg noodles 
1 can coconut millk
1 tablespoon minced ginger
2 tablespoons fish sauce
1 pound sirloin steak
1 teaspoon dark soy sauce 
1 teaspoon toasted sesame oil
1 medium onion, quartered lengthwise and finely sliced
2 red birdseye chiles, minced
1/4 cup chicken stock 
2 oz sweet Italian basil leaves, chiffonaded 
2 tablespoons lime juice
freshly ground black pepper
Slice beef against the grain into 1 inch strips. Toss with the dark soy sauce and sesame oil and allow to marinate for at least fifteen minutes.
Cook the noodles according to package directions. Drain, run under cold water, and drain again. Toss with a splash of peanut oil and set aside.
Simmer the coconut milk in a nonstick pan for five minutes. Add the ginger and continue simmering until the milk reduces to about a half the original volume. Stir in the fish sauce and remove from heat.
Heat about two tablespoons peanut oil in a wok until hot but not smoking. Stir-fry the beef until just about rare, then remove the beef to a bowl. Leave about two tablespoons of the oil and soy mixture in the wok, then stirfry the onions and chiles until the onion is translucent. Add the coconut milk mixture and the chicken broth, and bring to a simmer.
In a large bowl, combine the beef and the noodles, then add the mixture from the wok. Add the basil to the wok and heat until slightly wilted. Add the basil to the rest of the dish, sprinkle the whole thing with lime juice and black pepper, then toss together and serve.
 I use Quon Yick Chow Mein noodles, since they come out well and are easy to find at the grocery stores near us. Fresh egg noodles are supposedly better, but don't get the bright neon yellow ones. Ew.
 Shake the can of coconut milk beforehand, as this recipe doesn't use the cream seperate from the milk.
 Since I purchased a microplane grater, I grate, rather than mince, ginger, garlic, and hot chiles. So much easier.
 Fish sauce smells funny, but it's used almost exclusively in the place of salt in Thai and Vietnamese cuisine.
 Yes, dark soy sauce is different than regular soy sauce. A bottle of Pearl River Bridge Mushroom Dark Soy sauce is worth having in the refrigerator.
 Toasted sesame oil and regular sesame oil are completely different in flavor. Toasted sesames have a richer, almost browner taste. And it smells fantastic.
 I keep many cans of chicken stock in the pantry, but I've found that keeping a reclosable box of chicken stock in the fridge keeps me from having to figure out what to do with what's left in the can.
 Sweet italian basil is easier to find, but the Thai basil is also quite good. Both types do well with a quick toss in the wok to loosen up the flavors.
 Lime juice is like fish sauce in its frequent use in Thai and Vietnamese cooking. Fresh-squeezed is better than bottled, but bottled is acceptable. Just check afterwards for a slight sour tang in the sauce. If it isn't present, add more.
 I cook for a man who loves black pepper to an extent that his salads tend to be covered in a coarse black layer. However, in this dish, the amount that he likes really does accent the flavors of the lime, coconut, ginger and basil. So grind it on!
 A splash, people. Not a drowning. Just to keep it from sticking. If it does stick, later tossing with the sauce will loosen everything up.
 Watch the surface of the oil for movement, then proceed. Smoking oil is oil that is breaking down and may lend a burnt taste to the meat.
 I do all the tossing in a bowl rather than in the wok because I have bigger bowls than I do woks and this is a big dish with all the noodles. I use tongs and a pasta utensil to do the actual tossing and serving.