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Smothered Noodles


1 3/4 lb fresh gwit dio =-or=-
10 oz rice vermicelli
1/2 lb broccoli


1 tbsp salty brown bean paste
3 tbsp cornstarch dissolved in
4 tbsp water
1 tbsp sugar
1 tbsp soy sauce
1/2 tsp pepper
1/2 tsp salt


3/4 cup vegetable oil
3 tbsp thick chinese soy sauce
1 tbsp garlic, chopped

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 1/4 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 1/2 c boiling water. Cook for 3 minutes until the
sauce thickens. Divide the sauce evenly over the noodles.





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