Ingredients
- 10 bean sprouts
- 1 chinese parsley
- 230 gr beef (lean ground)
- 110 gr beijing-style udon noodles
- 180 ml chicken broth
- 60 gr green onions (chopped)
- 30 ml sherry
- 30 ml water
- 22 ml horse bean sauce with chili
- 16 ml soy sauce (light)
- 16 ml salad oil
- 8 gr cornstarch
- 3 gr garlic (minced)
- 2 gr ginger root (minced)
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.
