Bring your water to a boil. Cook your pad Thai rice noodles according to packet directions or about 3-4 minutes just until aldente and have a nice bite to them . Drain. Immediately, Rinse under cold water. Add a little dash of sesame oil so the noodles do not stick to each other and mix well. Set aside.

 (If using a a tougher cut of beef then marinate your sliced beef for at least 4 hours with a little sesame oil, shaoxing wine, soy sauce, sugar, onion and garlic first)

In a wok or large frying pan place canola oil and over medium-high heat add onions, chili, ginger and stir fry just until aromatic. Add garlic and beef and stirfry quickly until meat is just browned. Season with a little salt and white pepper to taste. Remove from wok and keep warm.

Place your sliced lotus roots in the wok with a couple of teaspoons of water and a little salt and cover and steam over medium heat for a couple of minutes about 2-3 minutes. The lotus root will be crispy like a raw potato. Steam just until you can pick with a fork. I like my lotus roots that are in a stir fry slightly crisp. Do not overcook or they will just taste like a mashed potato. Remove lid from wok.

Add canola oil to the wok with the lotus roots and add the broccoli and bell peppers and just stir fry over high heat for a couple of minutes. Remove the vegetables from the wok and set aside and keep warm.

Add a little more canola oil in the wok. Add the cooked noodles to the wok. Add oyster sauce, sesame oil, tamari soy sauce, pinch of sugar or sugar substitute and white pepper and toss quickly.  Add the cooked beef and vegetables back to the wok and keep moving the wok fast. Add the garlic chives. Adjust seasoning to taste. Place your Spicy Beef and Longevity Noodles on a serving plate.

Garnish with a drizzle of Homemade Sichuan Garlic chili Oil. Eat and Enjoy! 新年快乐!