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Heat oil in skillet and stir-fry the onion, chives, scallions and zucchini for 3 minutes. During the frying sprinkle with salt. Set aside. Stir fry the steak in a soup pot 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 for 5 minutes. Add pepper. In another pan, cook the noodles. Rinse noodles under cold water and set aside. Fry egg in a skillet for 1 minute, flip and fry on other side for another minute or two until cooked through. Remove from heat and julienne. Divide noodles into 4 soup bowls, pour soup over noodles and garnish with egg. Serve.
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