Ingredients
- 1 3/4 gwit dio (fresh)
- 180 ml vegetable oil
- 140 gr rice vermicelli
- 85 gr broccoli
- 60 ml water
- 45 ml chinese soy sauce (thick)
- 24 gr cornstarch dissolved in
- 16 ml soy sauce
- 14 gr sugar
- 8 gr salty brown bean paste
- 8 gr garlic
- 1 gr pepper
- 1 gr salt
If using rice vermicelli, soak it in boiling water for 10 minutes & drain. If using fresh noodles, use as is. Slice broccoli & cut into florets. Peel skin if too tough. Discard the leaves. Blend together all the SEASONINGS. Heat quarter c oil in a wok over high heat. Add drained noodles & thick soy sauce (use regular if you can't get the thick stuff). Stir-fry for 3 minutes. Remove to individual serving plates & keep warm. Slightly reduce heat & add remaining oil. Add garlic & stir-fry til lit is golden. Add the broccoli & SEASONINGS mixture plus 2.5 c boiling water. Cook for 3 minutes until the sauce thickens. Divide the sauce evenly over the noodles.
