Trim the beef and cut into thin strips. Place the flour in a bowl and add salt and pepper to
taste, then stir well. Add the beef and stir until well coated, then remove from the flour and
Heat a wok, then add the oil and when hot, add the shallots and stir-fry for 2 minutes. Add the
beef strips and stir-fry for 3-4 minutes before adding the mushrooms and 1 tablespoon of the
chopped tarragon. Stir-fry for a further 1 minute.
Pour in the vermouth or Martini, stirring continuously, then add the cream. Cook for 2-3
minutes, or until the sauce is slightly thickened and the meat is cooked thoroughly. Adjust the
seasoning and keep warm.
Meanwhile, place the noodles in a saucepan and cover with boiling water. Leave to stand for 4
minutes, then drain thoroughly and return to the wok. Add the sesame oil to the noodles and
stir-fry for 1-2 minutes, or until heated through thoroughly. Pile the noodles on to serving
dishes, top with the beef and serve immediately.