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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