Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beijing-style udon noodles
1 pk (10 oz) bean sprouts
1 tb Salad oil
1/2 lb Lean ground beef
1 ts Minced garlic
1 ts Minced ginger root
4 1/2 ts Horse bean sauce with chili
3/4 c Chicken broth
2 tb Sherry
1 tb Light soy sauce
1/2 c Chopped green onions
1 tb Cornstarch
2 tb Water
Chinese parsley

Cook noodles in boiling water for about 6 minutes, rinse and
drain. Place on serving platter. Lightly blanch bean sprouts and
arrange around noodles; set aside. In a wok, heat oil and brown
beef. Add garlic, ginger, bean sauce; stir-fry 1 minute. Add
broth, sherry, and soy sauce; lower heat to medium and cook until
liquid is reduced to half. Stir in green onions. Combine
cornstarch and water, stir into hot mixture. Cook until sauce
thickens. Pour over noodles. Garnish with Chinese parsley. Makes 4
servings.

(DECEMBER 94)

Reprinted with permission from:
The Electric Kitchen Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

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