Dan Dan Mein

Ingredients

110 gr beijing-style udon noodles
10 bean sprouts
16 ml salad oil
230 gr beef
3 gr garlic
2 gr ginger root
22 ml horse bean sauce with chili
180 ml chicken broth
30 ml sherry
16 ml soy sauce
60 gr green onions
8 gr cornstarch
30 ml water

Instructions

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]