Add beef broth, packet seasonings, water and all spices to a pot and bring to a boil. Get ready for your entire house to smell like a Chinese restaurant!
Boil noodles for 3 minutes. Remove noodles immediately and place in a separate bowl with 1/4 cup of your seasoned broth. Cover and set to the side. Seal them tightly so they can sweat and absorb that flavor. Save the rest of your broth for later.
Add sesame oil to your frying pan and heat well. Add your purple onions and jalapeños to the pan and fry for 3 minutes. You can add additional vegetables to this dish. Just know that if you do, you need to fry your more dense vegetables first [i.e., carrot strips, water chestnuts, eggplants, etc.] with your onions and jalapeños.
Add your cabbage and other soft vegetables to the pan and fry for about 1 minute longer with 1/4 cup of your broth.
Don't overcook. You'll definitely want some crisp to this dish and your cabbage is your best indicator. Cabbage will soften up first - so keep a good eye on that for, "cooked but still crisp," and you'll have absolute success.
Add your cooked noodles to the pan with your remaining broth and heat for 1 minute longer. Again, keep watching that cabbage.
Top with sesame seeds and serve with additional Soy and Sweet Chile Sauce with lime wedges to the side.
A great serving tip is to place some Siracha Garlic Chile Sauce in a Chinese soup spoon and rest it upon the top of your guests noodle dish.
Pot Stickers and Egg Rolls go great with this spicy noodle dish as well - although sides aren't necessarily required.
Attached below is a recipe that offers you countless additional stir fry options. From varied noodle ideas, to vegetables, to broths, to meats and seafoods and numerous seasonings.
https://cookpad.com/us/recipes/353001-mikes-mongolian-stir-fry
