Partially freeze beef for easier slicing. Thinly slice across grain into 1/4-inch-thick slices.

In a small bowl combine chicken all except corn starch and noodles. Set aside.

Place bean threads in large bowl. Add hot tap water to cover. Let stand 5 min or until soft and pliable; drain well. Using kitchen shears, cut into 4-inch lengths.

In a large wok or extra-large skillet heat oil over high heat. Add beef strips; cook and stir about 2 minutes or until no longer pink. Transfer to bowl. Reduce heat to medium. Add broth mixture; cook and stir over medium heat about 30 seconds. Dissolve corn starch in a little water and stir in. When thickened, return beef to pan. Add scallions.

Stir in noodles; cook just til heated.

Divide mixture evenly among serving bowls. Garnish with cilantro.